Yummier Ranch Layer Salad #Rsc

• Salad
• 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 carrots, 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 lb bacon, cooked nice and crisp crumbled into pieces
• Dressing
• 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

1. Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
2. Mix the dressing ingredients together and pour evenly over the salad in the bowl.
3. Add a layer of cheese, then a layer of bacon.
4. Chill overnight.
5. To serve using tongs go straight down into the salad to get all the layers.
6. Optional:
7. 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. ;).

salad, iceberg lettuce, baby spinach, frozen corn, frozen peas, celery, petite baby carrots, cucumber, very, cheddar cheese, bacon, dressing, mayonnaise, sugar, chives, greek yogurt, mix, white balsamic vinegar

Taken from www.food.com/recipe/yummier-ranch-layer-salad-rsc-494369 (may not work)