My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 10, 2010

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.

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