Happy Thanksgiving! Today’s recipe is from the Southern Living collection 1001 Ways to Cook Southern (Oxmoor House), a book full of “fail-proof, detailed instructions” for practical and delicious dishes. “Practical” can definitely describe this recipe—make it for a tasty way to get rid of those leftovers!
Layered Cornbread-and-Turkey Salad
Prep: 25 min., Chill: 2 hrs.
Ingredients
1 (15-ounce) bottle roasted-garlic dressing
1/2 cup buttermilk
1 head romaine lettuce, shredded
1 1/2 cups chopped smoked turkey (about 1/2 pound)
8 ounces crumbled feta cheese
1 (12-ounce) jar roasted red bell peppers, drained and chopped
2 cups cornbread, crumbled
8 bacon slices, cooked and crumbled
5 green onions, chopped
Instructions
Stir together dressing and buttermilk, blending well.
Layer a 3-quart glass bowl with half each of lettuce and next 6 ingredients; top with half of dressing. Repeat layers with remaining ingredients and dressing. Cover and chill 2 hours.
For testing purposes only, we used T. Marzetti’s Roasted Garlic Dressing.
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Recipe reprinted with permission from 1001 Ways to Cook Southern (Oxmoor House), copyright 2009. All rights reserved. Read our review of the cookbook here.
