Pioneer Woman Cornbread Salad
In The Pioneer Woman's Cornbread Salad, chunks of cornbread are surrounded by romaine lettuce, fresh tomatoes, ham, bell pepper, onion, celery, and, of course, shredded cheese. This dish is piled high with layers of pure, old-fashioned goodness.
Servings: 8
Calories: 738kcal
Ingredients
Cornbread Salad Dressing
- Dry ranch dip or dressing blend, 1 ounce
- Mayonnaise, to taste, 1 cup
- 1/2 cup buttermilk
For Salad
- Cut 4 cups of pre-made cornbread into small pieces
- To make 4 cups of romaine lettuce shreds, you'll need about two average heads (about 10 ounces)
- 1 big bell pepper, seeded and chopped 2 cups of chopped ham
- A single big tomato, chopped and seeded
- One-half cup of chopped red onion
- Diced celery, half a cup
- 4 ounces of smoked Gouda
- Approximately 4 pieces of bacon, cooked and crumbled
- Roughly chop 2 onions
Instructions
- In a small bowl, combine the buttermilk, mayonnaise, and dry ranch dressing mix. Combine by stirring, then chill until ready to use.
- Spread half of the cornbread equally in an eight-inch wide by five-inch tall clear glass trifle dish.
- Insert a third of the romaine leaves.
- Half of the ham, half of the bell pepper, half of the tomato, half of the onion, half of the celery, and half of the cheddar should be placed on top of the lettuce.
- Over the cheddar, distribute half of the dressing. Start with the cornbread and finish with the leftover dressing as you repeat the layering process. Then, distribute the dressing so that it fully covers the salad.
- Then sprinkle bacon bits and onions on top.
- Don't forget to cover and chill for at least eight hours or even up to 24.