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Layered Cornbread-and-Turkey Salad Recipe

Layered Cornbread-and-Turkey Salad Recipe

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Ingredients:

Serving

1 (6-oz) package buttermilk cornbread mix
1 (12-oz) bottle parmesan-peppercorn dressing
1/2 cup mayonnaise
1/4 cup buttermilk
1 (9-oz) package romaine lettuce, shredded
2 1/2 cups chopped smoked turkey (about 3/4 lb)
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 oz) shredded swiss cheese
10 bacon slices, cooked and crumbled
2 green onions, sliced

Directions:

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.
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 , or call toll-free 1-866-695-3434.
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.
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 jalapeño 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.
Note: For testing purposes only, we used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5188.5 Kcal (21723 kJ)
Calories from fat	3396.02 Kcal
		% Daily Value*
Total Fat	377.34g	581%
Cholesterol	1186.2mg	395%
Sodium	23405.04mg	975%
Potassium	5972.16mg	127%
Total Carbs	85.95g	29%
Sugars	33.93g	136%
Dietary Fiber	13.14g	53%
Protein	363.83g	728%
Vitamin C	302.7mg	505%
Vitamin A	5.9mg	197%
Iron	121.6mg	676%
Calcium	822.9mg	82%

Amount Per 100 g
Calories	219.1 Kcal (917 kJ)
Calories from fat	143.41 Kcal
		% Daily Value*
Total Fat	15.93g	581%
Cholesterol	50.09mg	395%
Sodium	988.34mg	975%
Potassium	252.19mg	127%
Total Carbs	3.63g	29%
Sugars	1.43g	136%
Dietary Fiber	0.56g	53%
Protein	15.36g	728%
Vitamin C	12.8mg	505%
Vitamin A	0.2mg	197%
Iron	5.1mg	676%
Calcium	34.8mg	82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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