Layered Cornbread-And-Turkey Salad Recipe

Name: Layered Cornbread-And-Turkey Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-ounce) package buttermilk cornbread mix; 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 celery ribs); 2 cups (8 ounces) shredded Swiss cheese; 10 bacon slices, cooked and crumbled; 2 green onions, sliced

Servings: persons

1 (6-ounce) package buttermilk cornbread mix
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 celery ribs)
2 cups (8 ounces) shredded Swiss cheese
10 bacon slices, cooked and crumbled
2 green onions, sliced

1
Prepare cornbread according to package directions; cool and crumble. Set aside.
2
Stir together dressing, mayonnaise, and buttermilk until blended.
3
Layer 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.
4
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. We used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit www.leifheitusa.com, or call toll-free 1-866-695-
5
To 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.
6
Layered Southwest Cornbread-and-Turkey Salad: Substitute 1 (6-ounce) package Mexican cornbread mix for 1 (6-ounce) package buttermilk cornbread mix; 1 (16-ounce) bottle buttermilk-Ranch dressing for Parmesan-peppercorn dressing; 1 (8-ounce) package finely shredded Cheddar and Monterey Jack cheeses with jalapeno peppers for shredded Swiss cheese; and 1 (11-ounce) can sweet whole kernel corn, drained, and 1 (15-ounce) can black beans, rinsed and drained, for yellow bell peppers. Prepare recipe as directed, omitting mayonnaise.
7
Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.

2524

kcal

Calories

196

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (6-ounce) package buttermilk cornbread mix, 1 (12-ounce) bottle Parmesan-peppercorn dressing, 1/2 cup mayonnaise, 1/4 cup buttermilk, and more.

Yes, Layered Cornbread-And-Turkey Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Cornbread-And-Turkey Salad

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