Layered Cornbread-and-Turkey Salad

June 1, 2016

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

Ingredients

1 Package Buttermilk Cornbread Mix

12 oz. Bottle Parmesan-Peppercorn Dressing

1/2 cup Mayonnaise

1/4 cup Buttermilk

1 Package Romaine Lettuce (shredded)

1 lb Smoked Turkey (chopped to fit 2 1/2 cups)

2 Yellow Bell Peppers (Chopped)

2 Large Tomatoes (Seeded and Chopped)

1 Red Onion (Chopped)

2 cups Shredded Swiss Cheese

10 Bacon Slices (Cooked and Crumbled)

2 Green Onions (Sliced)

Directions

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.

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