{Less} Labor Day Picnic

 

As we sail into Labor Day weekend, I’m wrapping up a few projects and feeling a little lethargic, so here’s a labor-free post from me of our {Less} Labor Day Picnic. Pottery Barn shared my picnic on their blog last year, so here’s a timely & tasty repeat if you’re in need some inspiration for your end-of-summer celebration!

Wishing you a Safe & Happy {Less} Labor Day Weekend!

We’re enjoying a lakeside picnic over the holiday weekend.

I’m testing the theory that everything tastes better out of a jar~ it certainly is convenient & more fun :)

A layered salad made in advance~ a minimum of 8 hours or up to 24~ chilling for the flavors to meld.

You can enjoy the fruits of your labor later,  since that’s  the point of this summer holiday.

Tasty & satisfying, and a salad that my husband enjoys.

You can make individual salad jars, so serving is less problematic & less labor is required.

Layered Cornbread-and-Turkey Salad, recipe courtesy of Southern Living, here

Ingredients

1 (6-ounce) package buttermilk cornbread mix (I used a box of Jiffy corn muffin 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 (I used cherry tomatoes)

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

Preparation

Prepare cornbread according to package directions; cool and crumble. Set aside.

Stir together dressing, mayonnaise, and buttermilk until blended.

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.

*I substituted some chickpeas for yellow bell peppers and used a blend of Monterey Jack & Cheddar cheese instead of Swiss since that’s what I had on hand.

You can bake your cornbread the night before and assemble your salad in bowl or jar in the morning so it’s ready for dinner. It’s great to take to a pot luck, barbeque, or reunion and a crowd pleaser!

Skewers of cherry tomatoes, artichoke hearts, prosciutto, cheese, olives, & cheese tortellini~

Citrus infused water with lemon & orange slices,

easy, refreshing & thirst quenching!

 Dessert in a jar with very little labor using fruits in season~ plums, peaches, berries of any kind or combination.

 Peach-and-Blueberry Parfait, recipe & inspiration courtesy Southern Living here.

Instead of making a custard, I mixed a jar of lemon curd with 8 ounces of  1/3 less fat cream cheese~ (less labor :)

Layer custard or lemon curd mixture with ready-made angel food cake or pound cake from the grocery store, peaches & blueberries.

 Assemble, chill & enjoy!

Wishing you some food and fun in your weekend~

Have a Safe & Labor-Free Holiday :)

 Plates/ Kohl’s

Flatware/ HomeGoods

Napkins/ World Market

Mason Jar Drink Dispenser/ Pottery Barn

Galvanized Bottle Caddy/ Pottery Barn

Thank you for your visit, also sharing at:

Metamorphosis Monday,

The Scoop, Inspire Me Tuesday,

Wow Us Wednesdays, Foodie Friday