Layered Southwest Cornbread-and-Turkey Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
1 (6-ounce) package mexican cornbread mix |
1 (16-ounce) bottle buttermilk-ranch dressing |
1/4 cup buttermilk |
1 (9-ounce) package romaine lettuce, shredded |
2 1/2 cups chopped smoked turkey (about 3/4 pound) |
1 (11-ounce) can sweet whole kernel corn, drained |
1 (15-ounce) can black beans, rinsed and drained |
2 large tomatoes, seeded and chopped |
1 red onion, chopped |
1 cup diced celery (about 3 celery ribs) |
1 (8-ounce) package finely shredded cheddar and monterey jack cheeses with jalapeño peppers |
10 bacon slices, cooked and crumbled |
2 green onions, sliced |
Directions:
1. Prepare cornbread according to package directions; cool and crumble. Set aside.
2. Stir together dressing and buttermilk until blended.
3. Layer crumbled cornbread, shredded lettuce, and next 8 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 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit , or call toll-free 1-866-695-3434.
5. To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 8 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. Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.
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