Put a spin on traditional Cobb with this five-star layered salad that includes everything but the kitchen sink. Chopped turkey, romaine lettuce, tomatoes, bell peppers, and celery are layered with Swiss cheese and salty bacon crumbles to create a beautiful tower of colors and flavors. This recipe travels well and is perfect for a luncheon or shower.
Prep: 50 mins
1 Package Buttermilk Cornbread Mix
12 oz.Bottle Parmesan-Peppercorn Dressing
1 Package Romaine Lettuce (shredded)
1 lbSmoked Turkey (chopped to fit 2 1/2 cups)
2 Yellow Bell Peppers (Chopped)
2 Large Tomatoes (Seeded and Chopped)
1 Red Onion (Chopped)
2 cupsShredded Swiss Cheese
10 Bacon Slices (Cooked and Crumbled)
2 Green Onions (Sliced)
1Prepare cornbread according to package directions; cool and crumble. Set aside.
2Stir together dressing, mayonnaise, and buttermilk until blended.
3Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.
4Note: For testing purposes only:
3-cup marquis-shaped canning jars with lid and screw ring.
5To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.