2 pans cooked cornbread
2 1/2 - 3 c. chopped celery
2 bunches green onions, chopped, including tops
3/4 c. chopped bell pepper
1 sm. jar diced pimientos, drained
3 or 4 boiled eggs, chopped
1/2 lb. bacon, fried crisp & crumbled
1 1/2 c. shredded cheese, colby or cheddar
1 c. diced fresh tomatoes
Mayonnaise or salad dressing

Cool cornbread and crumble. Add rest of ingredients and mix with mayonnaise or salad dressing. Takes about 1 quart.