Yummier Ranch Layer Salad


Serves: 10

I have been making this salad for years and it is always a hit. For a surprising crunch, I sometimes add water chestnuts. I also look for a ranch dressing mix that has no MSG in it. Hidden Valley does - so I look for an organic mix - or make my own.


Prep Time:
Cook Time:
Total Time:

Ingredients:

1 small iceberg lettuce, cored and cut into pieces
1 cup baby spinach, washed and spun dry
1 cup frozen corn, rinsed and drained (optional)
1 cup frozen peas, rinsed and drained
1 1/2 cups celery, thinly sliced
1 cup petite baby carrot, diced
1 cucumber, peeled, seeded and sliced
1/4 cup very thinly sliced red onion
6 ounces sharp cheddar cheese (add more to taste) or 6 ounces monterey jack pepper cheese, shredded
1/2 pound bacon, cooked nice and crisp crumbled into pieces
3/4 cup mayonnaise
1 tablespoon sugar (adjust to taste)
1 teaspoon minced chives
3/4 cup greek yogurt
1 (1-ounce) package hidden valley original ranch dips mix
1 tablespoon white balsamic vinegar

Directions:

Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.

Mix the dressing ingredients together and pour evenly over the salad in the bowl.

Add a layer of cheese, then a layer of bacon.

Chill overnight.

To serve using tongs go straight down into the salad to get all the layers.

Optional:.

Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).

Source: food.com



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