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Layered Southwest Cornbread-and-Turkey Salad Recipe

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This recipe for Layered Southwest Cornbread-and-Turkey Salad, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Cosby
Added: Friday, October 2, 2009


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 jalapeņo peppers
10 bacon slices, cooked and crumbled
2 green onion, sliced

Prepare cornbread according to package directions; cool and crumble. Set aside.
Stir together dressing and buttermilk until blended.
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.

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