Categories: Sides

Ingredients

• 3 cups cubed cornbread, toasted
• 12 slices bacon, cooked and crumbled
• 1 1/2 cups halved grape tomatoes
• 1 cup chopped celery
• 1/2 cup diced red onion
• 1/2 cup chopped thick-cut dill pickles
• 1 cup mayo
• 1/4 cup dill pickle juice
• 2 tbsp. stone-ground mustard
• Black pepper

Directions

1. In a large bowl, gently combine cornbread, bacon, tomatoes, celery, onion, and pickles.

2. In a small bowl, whisk together mayo, pickle juice, and mustard. Pour half of dressing over salad, tossing gently to coat. Serve with remaining dressing. Garnish with pepper.

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