Cornbread Salad

                       Makes 6 servings

1 ................(6-ounce) package buttermilk cornbread mix
1 ...............(12-ounce) bottle Parmesan-peppercorn 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)
2............... cups (8 ounces) 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 blended.
3.       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.
4.        I used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. I used 3-cup marquis-shaped canning jars with lid and screw ring. You can also used Gladiola Mexican style cornbread mix and Ken's Steak House Buttermilk Ranch dressing.
5.        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.

Layered Southwest Cornbread-and-Turkey Salad:

Substitute
1.........(6-ounce) package Mexican cornbread mix for 1 (6-ounce) package buttermilk cornbread mix
1 .........(16-ounce) bottle buttermilk-Ranch dressing for Parmesan-peppercorn dressing
1 .........(8-ounce) package finely shredded Cheddar and Monterey Jack cheeses with jalapeño peppers for shredded Swiss cheese 
1 .........(11-ounce) can sweet whole kernel corn, drained
1 .........(15-ounce) can black beans, rinsed and drained, for yellow bell peppers. Prepare recipe as directed, omitting mayonnaise
Heart Healthy