Prepare muffin mix according to package directions. Cool and crumble (you should have about 4 cups). Cook bacon until crisp. Drain on paper towels. Crumble bacon and set aside.
In a large mixing bowl, lightly toss together tomatoes, onion, and green pepper. In a medium bowl, mix mayonnaise, pickle juice, and sweet pickles.
In a 2-quart casserole or bowl, arrange half of the crumbled corn bread. Sprinkle the corn bread with the celery salt and the pepper. Spoon half of the vegetables over the corn bread. Spread half of the mayonnaise mixture over all the vegetables. Repeat layers.
Sprinkle crumbled bacon on top. Cover and refrigerate for 2 to 8 hours. Makes 10 servings.
My mom made this salad and I loved it. Now I make it when garden vegetables are plentiful.
