I first saw this recipe at Home is Where the Boat is & thought it looked like a fun salad. The recipe actually comes from a Southern Living recipe & can be found here. Of course, I changed it up to use what I had on hand. Use what you have & try this out. Here's how I made this pretty salad for a Fall picnic on our patio.
2 slices of cornbread (SL used a 6-ounce pkg. buttermilk cornbread mix, prepared according to directions)
1 head Romaine lettuce, chopped
a small wedge of red cabbage, sliced
2 hard-cooked eggs, sliced
3 slices bacon, cooked & crumbled
a slice of red onion, chopped
a few slices of deli chicken, chopped
a few florets of cauliflower, chopped
a avocado, chopped
1/2 cup shredded cheese
good quality of Ranch Dressing
freshly ground pepper
Crumble the cornbread & layer in the bottom of the glass container. Layer the rest of the ingredients on top making a colorful salad. Pour enough dressing on top to coat the salad. Sprinkle with the pepper.
The recipe says that you can cover & chill for 3-24 hours. We ended up eating it right away, just shaking the jar with the lid on & then pouring it onto our plates. It does make for a pretty presentation!!!
I am sharing with:
On the Menu Monday
Grill, BBQ & Picnic Party
Tea Party Tuesday
Full Plate Thursday
Wow Us Wednesdays