Make-Ahead Layered Salad

• 4 cups prechopped romaine lettuce
• 4 cups baby arugula
• 1/2 cup prechopped red onion
• 2 cups grape tomatoes, halved
• 4 precooked hard-cooked eggs, chopped
• 4 precooked bacon slices, finely chopped
• 2 cups frozen petite green peas, thawed
• 1/2 cup canola mayonnaise (such as Hellmann's)
• 1/2 cup plain fat-free Greek yogurt
• 1/4 cup nonfat buttermilk
• 1 teaspoon cider vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/2 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon kosher salt
• 1 garlic clove, finely grated
• 3 ounces preshredded sharp cheddar cheese (about 3/4 cup)
• 1 tablespoon minced fresh chives

1. Combine lettuce and arugula in a large glass serving bowl. Arrange onion over greens in an even layer; top with tomatoes. Sprinkle eggs over tomatoes; sprinkle bacon over eggs. Spread peas evenly over bacon.
2. Combine mayonnaise and next 10 ingredients (through garlic) in a medium bowl. Spread mayonnaise mixture over peas; top with cheese and chives.

romaine lettuce, baby arugula, red onion, grape tomatoes, eggs, bacon, frozen petite green peas, canola mayonnaise, yogurt, nonfat buttermilk, cider vinegar, onion powder, sugar, dill, freshly ground black pepper, paprika, kosher salt, garlic, cheddar cheese, fresh chives

Taken from www.myrecipes.com/recipe/make-ahead-layered-salad (may not work)