Friday, July 27, 2007

Layered Cornbread and Turkey Salad


Yummy! I must have food on the brain! This is the recipe that I used the Jiffy Corn Muffin Mix in! Sadly, I didn't create the whole visual effect by creating the salad in clear containers. Maybe next time.

Ingredients
1 (6-ounce) package buttermilk cornbread mix (unable to find a buttermilk mix, I used Jiffy instead)
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


Preparation
Prepare cornbread according to package directions; cool and crumble. Set aside.
Stir together dressing, mayonnaise, and buttermilk until blended.

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.


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.


Yield
Makes 6 servings

Now, I am not one to plan ahead, so I did not chill the salad, and it was very good despite this.

2 comments:

Liz said...

Yummy. I have been contemplating the trifle bowl by papmpered chef, but I am not big on trifle. This would be the perfect thing to put in it. I think I'll order it!

kacey@doodlebugspaper.com said...

Sounds yummy!! We are big jiffy lovers too :o)