8-LAYER SALAD

8-Layer Salad image

Provided by Catherine McCord

Time 25m

Yield 8 servings

Number Of Ingredients 17

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6 slices bacon
4 to 5 cups chopped iceberg lettuce (about 1 head)
2 cups frozen peas, thawed
2 cups shredded carrots (about 6)
4 hard-boiled eggs, peeled and sliced
2 cups frozen corn kernels, thawed
2 cups shredded Cheddar, mozzarella and/or Monterey jack cheese
2 cups cherry or baby heirloom tomatoes, halved
Summer Herb Ranch Dressing, recipe follows
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Steps:

Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.