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Layered Southwest Cornbread-and-Turkey Salad Recipe

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This recipe for Layered Southwest Cornbread-and-Turkey Salad is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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