Preheat oven to package directions for cornbread.

Prepare cornbread according to package directions.

Cool cornbread completely and crumble.

In a separate bowl, stir together Parmesan-peppercorn dressing, mayonnaise, and buttermilk until blended.

In six individual glass containers (3- to 4-cup size), layer crumbled cornbread, shredded romaine lettuce, chopped smoked turkey, chopped yellow bell peppers, chopped tomatoes, chopped red onion, diced celery, and shredded Swiss cheese evenly.

Spoon half of the dressing mixture evenly over the tops of the layered salads.

Cover the containers and chill in the refrigerator for at least 3 hours, or up to 24 hours.

Cook bacon slices until crispy, then crumble.

Just before serving, sprinkle the salads with sliced green onions and crumbled bacon.

Serve chilled with the remaining dressing mixture on the side.