Layered Green Salad

• For the bottom layers:
• 1 bag of baby spinach leaves
• 1 bag of chopped escarole or iceberg lettuce
• 4 scallions, chopped
• 1 can sliced water chestnuts
• 1/2 box white mushrooms, sliced
• 2 hard boiled eggs, sliced
• 10 slices of crisp bacon, broken into pieces
• 1/2 cup Craisins
• For the top layers:
• 1 bag of frozen baby peas, thawed
• Hidden Valley Ranch dressing, made fresh from packet
• For the dressing:
• 1 packet Hidden Valley Ranch powder
• 1 cup milk
• 1 cup mayonnaise

1. Prepare dressing in advance, so that it has time to thicken.
2. Assemble bottom layers - use half of each bottom-layer ingredient to create first 8 layers. Repeat with remaining bottom-layer ingredients. Press down layers as you go, so that the salad holds together tightly.
3. For top layers - spread peas over the top of the salad, then spoon Hidden Valley Ranch dressing over the top.

layers, baby spinach, scallions, water chestnuts, white mushrooms, eggs, bacon, craisins, layers, baby peas, packet, packet, milk, mayonnaise

Taken from www.epicurious.com/recipes/member/views/layered-green-salad-50009657 (may not work)