Bacon Cheddar Chili Cornbread Salad

Ingredients:

1 head romaine lettuce cut into small 1-2 inch pieces (I used about 4 cups)

1 pint grape tomatoes halved

1 cucumber sliced and quartered

1 red bell pepper diced

1/4 red onion diced fine

15 oz. can whole kernel corn drained well

15 oz. can pinto beans rinsed and drained well

1 cup black olives sliced

1 lb. bacon cooked and broken in small pieces

2 green onions, diced use only green tops

4-6 oz. cheddar cheese or cheddar jack cheese

1 recipe Bacon Cheddar Chili Cornbread or 1 box Jiffy corn muffin mix, cooked

2 tbsp. homemade Ranch Dressing Mix or 1 pkt. Hidden Valley Ranch Dressing Mix

1 cup Just Mayo mayonnaise

1 cup sour cream

Prepare cornbread.

Cool and cut into cubes.

Set aside.

Prepare Ranch Dressing mix.

Combine with mayonnaise and sour cream.

Set aside.

In a large glass bowl or trifle dish, layer the cornbread cubes.

Layer half the bacon, then lettuce, tomatoes, cucumber, red bell pepper, red onion, corn, pinto beans and olives.

Spread Ranch dressing over top.

Sprinkle remaining bacon over the surface of the dressing.

Sprinkle and mound the cheese in the center of the dish.

Sprinkle green onion tops on top of cheese.

Refrigerate at least two hours or overnight before serving.