Cornbread Salad II recipe

Here's a delicious salad that will also help you use up leftover cornbread.

5 cups cubed cornbread or crumbled corn muffins
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green bell pepper
1/4 cup sweet pickle relish
1/2 pound sliced bacon, cooked and crumbled
3/4 cup mayonnaise
1/4 cup sweet pickle juice
Shredded Parmesan cheese

Place cornbread in a large salad bowl.

Combine tomatoes, onion, green pepper, relish and bacon. Spoon on top of cornbread. Mix mayonnaise and pickle juice; pour over vegetables. Sprinkle with Parmesan cheese. Chill before serving.

Serves 10 to 12.