Ingredients

The following ingredients have 9 Servings
  • 1 (10 ounce) package chopped romaine lettuce
  • 1 (8.5 ounce) box Jiffy cornbread mix, cooked and cooled according to package instructions
  • 16 ounces bacon, cooked and chopped
  • 1 (10 ounce) container grape or cherry tomatoes, halved
  • 1 small Vidalia onion, chopped
  • 8 ounces grated cheddar cheese
  • 1 (10 ounce) bag frozen peas, partially thawed
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon sweet pickle juice (or substitute with dill pickle juice or apple cider vinegar)
  • 1 tablespoon sugar
  • 1 teaspoon garlic salt
  • minced chives
  • green onions

Instruction

  • In a clear glass bowl or trifle dish, layer salad ingredients in the order listed above – starting with the iceberg lettuce on the bottom. Reserve about ¼ bag of lettuce for filling in the center of the salad later, as necessary. 
  • Concentrate the ingredients around the outer edges of the bowl so that they show in pretty, even layers. Fill in any remaining gaps in the middle with additional lettuce or spinach. After adding the layer of peas, prepare the salad dressing.
  • In a small bowl, whisk together all of the salad dressing ingredients.
  • Spread dressing evenly over the top of the salad. Garnish with fresh chives, if desired.
  • Refrigerate (for up to 8 hours) until ready to serve.
  • Just before serving, toss together the ingredients to completely combine.