Tuesday, June 22, 2010

Summer time really is Salad time.

Along with burgers and hotdogs cooked out on the grill - Summer time is just the perfect time to take it easy and throw together a salad for supper.

This recipe comes from a preview booklet that I got in the mail for
Southern Living's Homestyle Cookbook...so glad that I open every bit of junk mail! I might have missed out of a couple of really Yummy recipe cards!

I really tried to stick to the recipe listed out below...but I had to make a few adjustments to fit my family and budget:

I used Jiffy Cornbread mix - I am not a big fan of buttermilk cornbread.

I left out the red onions (since I was using green onions already - my kids really fight me about raw onions - and I thought one battle would be enough!)

I used green bell peppers - they were 50 cents a piece vs. $1.78 for yellow.

I was unable to find Parmesan-peppercorn dressing (anyone ever heard of this? It's sounds really good) so I used Parmesan Ranch from Hidden Valley.

I also didn't make this 8 hours in advance - I like that option though - a couple times a year I am responsible for bringing something to family dinners and this would work out beautifully as I would be able to make it up the night before!

Stacked Cornbread and Turkey Salad



1 6oz package of buttermilk cornbread mix
1 12oz bottle of Parmesan-peppercorn dressing
1/2 cup mayonnaise
1/4 cup buttermilk

1 9oz package of romaine lettuce, shredded
2 1/2 cups chopped smoked turkey
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 shredded Swiss cheese
10 bacon slices, cooked and crumbled
2 green onions, sliced

1. Prepare cornbread according to package directions; cool and crumble. Set aside.

2. Stir together dressing, mayonnaise, and buttermilk until well blended.

3. 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 for at least 8 hours or up to 24 hours. Sprinkle with green onions just before serving.


We really liked this salad! I would like to rate it a 5 spoon - but even with 6 people eating it - there was so much left over that we had enough left over to have it for lunch the next day with the addition of hard boiled eggs.

4 spoons with a nod at 5!



  1. What a gorgeous presentation! This sounds like a hearty salad. Perfect for dinner on a hot summer night.

  2. Ooh, that's so pretty! You're making me want to finally buy a trifle bowl now! This looks yum!


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