10-Layer Salad with Buttermilk Ranch Dressing

This salad is super easy and great as a main course, side or on a buffet.  After making it in a large portion, I am inspired to do these in individual portions.  It's all about assembly here and compacting, I use a piece of plastic wrap placed over every couple of layers to press down to solidify the salad.  I used a 9X13 glass dish so you can see the layers.  Try and use a smaller head of iceberg lettuce here, a larger head will make the salad become cumbersome.  I also used my OXO Plastic Knife so the lettuce does not brown as this salad needs to set for a minimum of six hours.  I also used my chop & measure (available at Williams Sonoma) to chop all the other veggies.  For the dressing, I used teh Buttermilk Ranch Rub available at Williams-Sonoma, but you can certainly use Hidden Valley Ranch dressing powder here too.

1 head iceberg lettuce, chopped
4 large Roma tomatoes, chopped
1 yellow pepper, chopped
8 oz. sliced mushrooms, chopped
1/2 medium red onion, minced
4 hard-boiled eggs, chopped
1 small bag frozen peas, thawed and dried on paper towel
8 oz. sharp cheddar cheese, finely shredded
1/2 lb bacon, cooked and chopped

1 1/2 cup Mayonnaise
1 cup sour cream
2 tbsp sugar
2 tbsp Ranch Rub or Ranch Dressing Powder
1/2 tsp. white wine vinegar

Begin by making the dressing - put all ingredients together into a bowl and mix to combine, set aside.

In a 9X13 glass dish assemble the salad in this order

Three-fourths (75%) of the chopped lettuce
Chopped tomatoes
Chopped pepper
Chopped mushrooms
Minced onion
Chopped eggs
Remaining one-fourth chopped lettuce
Spread dressing over top leaving about an inch around the edge free of dressing
Shredded cheese
Cover loosely with plastic wrap and place in refrigerator for a minimum of six hours.  Serve and enjoy!

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