For our family birthday / Memorial Day party, I decided to make a large serving of Cornbread Salad, which my sister, Ann, and I learned about at Shirley’s Restaurant on Watauga Lake near our home in Roan Mountain. I made a double batch of cornbread the night before and left it on the counter to dry out a bit. The rest is easy. First, crumble the cornbread into a large bowl.
Chop up vegetables, such as tomatoes, cucumbers, zucchini, peppers, onion, red onion — almost any raw edible vegetable. Don’t forget some chopped parsley and/or cilantro.
Throw the veggies into the cornbread.
Add Ranch dressing. You can use bottled. I make my own, since it’s only buttermilk, mayo, garlic powder, Italian spices, salt, pepper, and whatever else is handy on the spice rack.
Toss and refrigerate.
I’m hoping even this little fellow (below) will enjoy it. We almost share a birthday! He’s my youngest grandchild, Liam, age two, born nine days before me on the calendar.