SOUTHERN LAYERED CORNBREAD SALAD

Southern Layered Cornbread Salad image

Provided by Diana Perry

Time 5h

Number Of Ingredients 15

1 box jiffy corn bread mix, made according to package directions, in 8" square pan; crumbled
12 oz peppercorn ranch salad dressing
1/3 c grated parmesan cheese
1/3 c buttermilk
1/2 c mayonnaise
1 head large romaine, rough chopped
2-1/2 c smoked turkey, cubed (optional; if i use i buy from the deli)
1 large yellow bell pepper, diced
1 large red or orange bell pepper, diced
1 medium red onion, diced
2 large tomatoes, seeded and diced
3 stalks large celery, diced
2 c shredded swiss cheese (8 ounces)
1 lb bacon, diced and cooked, drained well
2 green onions, diced (garnish)

Steps:

1. This salad needs a very large bowl. If you have a glass bowl it will make a very pretty addition to the table!
2. Mix the salad dressing, mayonnaise, buttermilk, and parmesan. Blend well. (If you cannot find Peppercorn Ranch you can use traditional ranch and add about 1/2 teaspoon freshly ground black pepper, or to your taste)
3. Start the layers with 1/3 of the cornbread; add 1/2 of all the other ingredients, (except the green onion) in this order: romaine; turkey; yellow pepper; orange pepper, onion, tomato; celery; cheese; bacon; 1/3 of the dressing mixture.
4. Repeat layers, ending with cornbread, and the final 1/3 of the dressing mixture.
5. Cover tightly; refrigerate at least 4 hours, or over night. Prior to serving, add more buttermilk if the top appears too dry; garnish with the green onion.