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Cornbread Salad

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For Easter Sunday, I made a layered salad that was delicious. It had the usual layers of lettuce, peppers, carrots, onion and tomato topped with a layer of crumbled cornbread. I made the cornbread with almond milk and skipped the egg so it was vegan. I served it with Maple Grove vidalia onion dressing and it was a hit.

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