Layered Southwest Cornbread-and-Turkey Salad
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Chill: 3 Hours
- 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
- Prepare cornbread according to package directions; cool and crumble. Set aside.
- Stir together dressing and buttermilk until blended.
- 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.
- Note: For testing purposes only, 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 1-866-695-3434.
- 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.
- Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.
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