Yummier Ranch Layer Salad
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
