The layered salad you know now comes with a little Southwestern kick! Sunny, crumbly, and delightfully sweet cornbread forms the backbone of the colorful stripes in this Layered Cornbread Salad, upholding bands of fresh veggies, crunchy succulent bacon, and sharp cheddar cheese. The dressing combines tangy mayo, zesty ranch, and spicy adobo sauce to ensure every bite is livened up and ready for prime time! Layered Cornbread Salad lets you taste a rainbow of amazing tastes!
Ingredients
- 1 (8.5-ounce) package cornbread/muffin mix
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 (1-ounce or less) envelope ranch salad dressing mix
- 1-2 tablespoons adobo sauce, from canned chipotle peppers
- 4-6 cups romaine lettuce, torn
- 4 medium tomatoes, chopped, plus more for topping
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 pound bacon strips, cooked and crumbled, plus more for topping
- 4 cups cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease an 8-inch square baking pan.
Step 3 –Prepare the cornbread batter, according to the package directions.
Step 4 –Pour the cornbread batter into the prepared baking dish.
Step 5 –Bake the cornbread until a toothpick inserted into the center comes out clean, about 15-20 minutes.
Step 6 –Allow the cornbread to cool completely on a wire rack, about 1 hour.
Step 7 –Coarsely crumble the cornbread into a large bowl.
Step 8 –In a small bowl, mix the mayonnaise, the sour cream, the salad dressing mix, and the adobo sauce.
Step 9 –In a 3-quart trifle bowl or a glass bowl, layer 1/3 of the cornbread, 1/2 of the romaine, 1/2 of the tomatoes, 1/2 of the green pepper, 1/2 of the onion, 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the mayo mixture.
Step 10 –Repeat the layers.
Step 11 –Top the salad with the remaining cornbread, the extra tomatoes, and the extra bacon.
Step 12 –Cover and refrigerate for at least 2 hours and up to 4 hours.
Step 13 –Serve.
