*** Substantial Cornbread Salad

• 1/2 lb leftover cornbread
• 1 cup cherry tomatoes, halved, or 1 medium tomato, chopped
• 1/2 medium red onion, diced
• 1/3 cup chopped fresh cilantro
• 2 Tbsp olive oil
• 1 Tbsp rice vinegar
• 1/2 ripe avocado, cut into cubes
• 3 slices cooked bacon, chopped into small bits
• 1/6 cup mayonnaise (a little more than 2 1/2 Tbsp)

Preheat oven to 350 F.

Cut the cornbread into 1-inch squares cubes, then toast on a baking sheet until somewhat dry, turning once, about 10 minutes total.

Toss the tomatoes, red onion, cilantro, olive oil, and rice vinegar together.

Separately stir together the avocado cubes, bacon,and mayonnaise.

To assemble, use half of each of the three items. Start with the cornbread, then add the tomato mixture, then add the mayonnaise mixture. Repeat.

Good for up to 1 day refrigerated.