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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Make this crowd-pleaser up to one day ahead. Pair with grilled chicken for an easy and tasty weeknight meal. Ingredients:
1 (6-oz.) package buttermilk cornbread mix |
1 (12-oz.) bottle ranch dressing |
1/2 cup mayonnaise |
1/4 cup buttermilk |
1 teaspoon coarsely ground pepper |
1 (10-oz.) package romaine lettuce, shredded |
2 large tomatoes, seeded and chopped |
2 large yellow bell peppers, chopped |
1 medium-size red onion, chopped |
1 cup diced celery (about 3 celery ribs) |
2 cups (8 oz.) shredded cheddar cheese |
10 bacon slices, cooked and crumbled |
2 green onions, sliced |
Directions:
1. Prepare cornbread according to package directions; cool completely (about 25 minutes), and crumble. Stir together dressing, mayonnaise, buttermilk, and pepper until blended.
2. Layer shredded lettuce, crumbled cornbread, and next 6 ingredients in Mason jars or a 6-qt. bowl; spoon half of dressing mixture over top. Cover and chill 3 to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.
3. Note: We tested with Martha White Buttermilk Cornbread Mix.
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