Layered Cornbread and Turkey Salad

I've had this recipe in my file for quite some time. I found it in the June 2005 issue of Southern Living. Yes, I've been saving it that long! My clippings file is pretty large and continuing to grow! I finally made this dish yesterday for a friend's baby shower and it turned out great. This dish was so well received that I didn't even have any leftovers to take home! It was really simple to make and presents very well. The other bonus is that it needs to be made ahead so no last minute worries. This is the perfect dish for a potluck or barbecue.

Layered Turkey and Cornbread Salad
Source: Southern Living June 2005

(6-ounce) package buttermilk cornbread mix
(12-ounce) bottle Parmesan-peppercorn dressing (I used Drew's Natural Ranch Dressing)
1/2 cup mayonnaise
1/4 cup buttermilk
1 (9-ounce) package romaine lettuce, shredded
2 1/2 cups chopped smoked turkey (about 3/4 pound)
2 large yellow bell peppers, chopped
2 large tomatoes, seeded and chopped
1 red onion, chopped
1 cup diced celery (about 3 celery ribs) (I omitted)
2 cups (8 ounces) shredded Swiss cheese (I used shredded Cheddar)
10 bacon slices, cooked and crumbled
2 green onions, sliced (I had them but forgot to add them!)

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 www.leifheitusa.com, 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.