Cornbread Salad with French Dressing

Hello everyone! I haven't updated my lil cooking blog in a while, I know. But here is another recipe that I swear by! This is awesome, ya'll. However, I can't really take credit for it. This recipe is from Trisha Yearwood's cookbook. Cornbread Salad with French Dressing

Salad Ingredients:

6 cups torn romaine lettuce

2 cups crumbled Sour Cream Cornbread (recipe below)

4 medium tomatoes, chopped

1 medium sweet onion, finely chopped

French Dressing (recipe below)

6 slices bacon, cooked and crumbled

French Dressing

1/2 cup apple cider vinegar

1/2 cup water

1 cup sugar

1 teaspoon salt

1 Tablespoon paprika

1 Tablespoon grated onion

1 Tablespoon yellow mustard

1 cup vegetable oil

Directions:

Put the vinegar, water, sugar, salt paprika, onion, mustard, and oil in a blender and process until well blended. Chill in the refrigerator.

Sour Cream Cornbread

Ingredients:

1 1/2 cups self-rising buttermilk cornmeal mix

1 15 ounce can creamed corn

1 cup sour cream

1/4 cup vegetable oil

3 large eggs

Preheat oven to 450. Spray a well seasoned 10-inch cast iron skillet with cooking spray. In a medium mixing bowl, coombine the cornmeal mix, creamed corn, sour cream and eggs. Pour the mixture into the skillet and bake for 30 minutes, or until lightly brown.

Salad Instructions:

Layer the ingredients in a large salad bowl, beginning with the lettuce, then adding the cornbread, tomatoes, and onion. Let stand in the refrigerator for 3 hours. When ready to serve, pour the dressing over the salad and sprinkle the bacon on top.

NOTE: Be sure to have a large bowl for this salad. It looks so pretty in a clear bowl because you can see the different layers.