Layered Cornbread and Turkey Salad

  • 1 (6-oz) package buttermilk cornbread mix (Martha White)Cornbread & Turkey Layered Salad Recipe - loaded with cornbread, turkey, cheese, vegetables and bacon! It is a whole meal in one big bowl! Make ahead of time and refrigerate before serving. Can be made 24 hours in advance. Perfect for brunch/lunch.
  • 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


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.




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