It is HOT outside, so we are looking for ideas for TF meals that we can eat cold. Please share your menus for suppers that won't heat up the kitchen! Thanks!
post #1 of 17
6/9/08 at 11:16pm
|Layered Cornbread-and-Turkey Salad
Prep: 45 min., Chill: 3 hrs.
1 (6-ounce) package buttermilk cornbread mix
1 (12-ounce) bottle Parmesan-peppercorn dressing
1/2 cup mayonnaise
1/4 cup buttermilk
1 (9-ounce) package romaine lettuce, shredded
2 1/2 cups chopped smoked turkey (about 3/4 pound)
2 large yellow bell peppers, chopped
2 large tomatoes, seeded and chopped
1 red onion, chopped
1 cup diced celery (about 3 celery ribs)
2 cups (8 ounces) shredded Swiss cheese
10 bacon slices, cooked and crumbled
2 green onions, sliced
Prepare cornbread according to package directions; cool and crumble. Set aside.
Stir together dressing, mayonnaise, and buttermilk until blended.
Layer crumbled cornbread, shredded lettuce, and next 7 ingredients evenly into 6 (3- to 4-cup) glass containers; spoon half of dressing mixture evenly over tops. Cover and chill at least 3 hours or up to 24 hours. Sprinkle with green onions just before serving. Serve with remaining half of dressing mixture on the side.
Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and Girard's Parmesan-Peppercorn Dressing. We used 3-cup marquis-shaped canning jars with lid and screw ring. To find a retailer, visit www.leifheitusa.com, or call toll-free 1-866-695-3434.
To make 1 large salad: Layer half each of crumbled cornbread, shredded lettuce, and next 7 ingredients in a large glass bowl; spoon half of dressing mixture evenly over top. Repeat layers ending with dressing mixture. Cover and chill at least 8 hours or up to 24 hours. Sprinkle top with green onions just before serving. Prep: 45 min., Chill: 8 hrs.
Layered Southwest Cornbread-and-Turkey Salad: Substitute 1 (6-ounce) package Mexican cornbread mix for 1 (6-ounce) package buttermilk cornbread mix; 1 (16-ounce) bottle buttermilk-Ranch dressing for Parmesan-peppercorn dressing; 1 (8-ounce) package finely shredded Cheddar and Monterey Jack cheeses with jalapeño peppers for shredded Swiss cheese; and 1 (11-ounce) can sweet whole kernel corn, drained, and 1 (15-ounce) can black beans, rinsed and drained, for yellow bell peppers. Prepare recipe as directed, omitting mayonnaise.
Individual Dinner Salads
1-2 Hardboiled eggs per salad
Sprinkle with lots of oregano, black pepper and garlic powder
Drizzle with olive oil and balsamic vinegar
Top with crutons if you just can't resist them and feel naughty
Not sure how TF this is (I'm a bit fuzzy on TF, asking for Npurishing Traditions for my birthday but until then its all rumour and hearsay!)... but DH and I love quasi-Meditteranean meals. Homemade bread (or homemade pita crisps!) dipped in olive oil and caramelised balsamic vinegar; dukkah; chopped carrots and apple; cheese slices; halved hard-boiled eggs... kind of a cross between antipasto and veggies & dip. We add sliced meat if we have it, or dip/salsa if we feel so inclined.
It's yummy enough that we had it last night when it was freezing cold!