Southern Layered Cornbread Salad

Diana Perry


When we were showing our Scottish Terriers our group would gather after our turns in the ring to have a potluck, right there in the grooming area. This salad was one of the most popular dishes, and was requested often!!
It involves a bit of prep work, but if you are pushed for time you can buy pre-chopped peppers, celery, and red onions at many grocery stores. It does need to refrigerate at least 4 hours, but overnight is best.

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1 Hr


4 Hr




1 box
jiffy corn bread mix, made according to package directions, in 8" square pan; crumbled
12 oz
peppercorn ranch salad dressing
1/3 c
grated parmesan cheese
1/3 c
1/2 c
1 head large
romaine, rough chopped
2-1/2 c
smoked turkey, cubed (optional; if i use i buy from the deli)
1 large
yellow bell pepper, diced
1 large
red or orange bell pepper, diced
1 medium
red onion, diced
2 large
tomatoes, seeded and diced
3 stalks large
celery, diced
2 c
shredded swiss cheese (8 ounces)
1 lb
bacon, diced and cooked, drained well
green onions, diced (garnish)

Directions Step-By-Step

This salad needs a very large bowl. If you have a glass bowl it will make a very pretty addition to the table!
Mix the salad dressing, mayonnaise, buttermilk, and parmesan. Blend well. (If you cannot find Peppercorn Ranch you can use traditional ranch and add about 1/2 teaspoon freshly ground black pepper, or to your taste)
Start the layers with 1/3 of the cornbread; add 1/2 of all the other ingredients, (except the green onion) in this order: romaine; turkey; yellow pepper; orange pepper, onion, tomato; celery; cheese; bacon; 1/3 of the dressing mixture.
Repeat layers, ending with cornbread, and the final 1/3 of the dressing mixture.
Cover tightly; refrigerate at least 4 hours, or over night. Prior to serving, add more buttermilk if the top appears too dry; garnish with the green onion.