Cornbread & Turkey Layered Salad
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Cornbread & Turkey Layered Salad
Serves 6
INGREDIENTS:
- 1 (6-oz) package buttermilk cornbread mix (Martha White)
- 1 1/2 cups bottled Parmesan-peppercorn dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 (9-oz) package romaine lettuce, shredded
- 2 1/2 cup chopped smoked turkey (about 3/4 lb)
- 1 large yellow bell pepper, chopped
- 2 large tomatoes, seeded and chopped
- 1 red onion, chopped
- 1 cup diced celery (3 ribs)
- 2 cups (8-oz) white cheddar, shredded
- 10 slices bacon, cooked and crumbled
- 2 green onions, sliced
HOW TO :
Prepare cornbread according to package directions. Cool and chop into small cubes. Set aside.
Stir together dressing, mayonnaise and buttermilk.
Layer half of each in a large trifle bowl: cornbread cubes, shredded lettuce, turkey, yellow pepper, tomatoes, red onion, celery, cheese, and bacon. Spoon half of the dressing mixture over top. Repeat layers, ending with dressing. Top with chopped green onions. Cover and chill at least 8 hours or up to 24 hours.
Serves 6
 package buttermilk cornbread mix (Martha White) 1 1...){kind=link}
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