Cornbread and Turkey Salad

Lets lighten this food up a little, I'm tired of writing about cakes, cookies, burgoos and hot browns. Let's try a few salads and grilling to get us in the mood for summer.

There are lots of Cornbread Salad recipes around. I happen to like this one because of the salad dressing and the turkey. A complete dinner in a pretty bowl, plus can be made ahead. How wonderful is that.

Use a pretty glass or acrylic bowl or other see-through container to show off the colorful layers. A trifle bowl is an excellent option.

Cornbread and Turkey Salad
6 servings
print recipe

1 (6-ounce package buttermilk cornbread mix) or make your own
1 (12-ounce) bottle Parmesan-peppercorn dressing
1/2 cup mayonnaise
1/4 cup buttermilk
1 (9-ounce) package romaine lettuce, shredded
2 1/2 cups chopped smoked turkey (about 3/4 pound)
2 large yellow bell peppers, chopped
2 large tomatoes, seeded and chopped
1 red onion, chopped
1 cup diced celery (about 3 ribs)
2 cups (8-ounces) shredded Swiss cheese
10 bacon slices, cooked and crumbled
2 green onions, sliced

Prepare cornbread according to package directions; cool and cube or crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

Layer half each of the cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of the dressing mixture evenly over top. Repeat layers ending with dressing mixture.

Cover and chill at least 8 hours or up to 24 hours. Sprinkle with green onions just before serving.