Layered Cornbread Salad

Ingredients

• 0.3 cup buttermilk 
• 1 cup celery diced ( 3 celery ribs)
• 10  bacon crumbled cooked
• 6 oz buttermilk cornbread mix 
• 2  green onions sliced
• 1 teaspoon coarsely ground pepper 
• 0.5 cup mayonnaise 
• 12 oz ranch dressing 
• 1 medium size onion red chopped
• 10 oz romaine lettuce shredded
• 8 oz cheddar cheese shredded
• 2 large tomatoes seeded chopped
• 2 large bell peppers yellow chopped

Equipment

• bowl
• canning jar

Directions

1. Prepare cornbread according to package directions; cool completely (about 25 minutes), and crumble. Stir together dressing, mayonnaise, buttermilk, and pepper until blended.
2. Layer shredded lettuce, crumbled cornbread, and next 6 ingredients in Mason jars or a 6-qt. bowl; spoon half of dressing mixture over top. Cover and chill 3 to 24 hours.
3. Sprinkle with green onions just before serving.
4. Serve with remaining half of dressing mixture on the side.
5. Note: We tested with Martha White Buttermilk Cornbread
6. Mix.