Layered Cornbread Salad

• 1 (6-oz.) package buttermilk cornbread mix
• 1 (12-oz.) bottle Ranch dressing
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 teaspoon coarsely ground pepper
• 1 (10-oz.) package romaine lettuce, shredded
• 2 large tomatoes, seeded and chopped
• 2 large yellow bell peppers, chopped
• 1 medium-size red onion, chopped
• 1 cup diced celery (about 3 celery ribs)
• 2 cups (8 oz.) shredded Cheddar cheese
• 10 bacon slices, cooked and crumbled
• 2 green onions, sliced

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. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.
3. Note: We tested with Martha White Buttermilk Cornbread Mix.

buttermilk, dressing, mayonnaise, buttermilk, ground pepper, romaine lettuce, tomatoes, yellow bell peppers, red onion, celery, cheddar cheese, bacon, green onions

Taken from www.myrecipes.com/recipe/layered-cornbread-salad (may not work)