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

Dressing
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
Peas
Spread dressing over top leaving about an inch around the edge free of dressing
Shredded cheese
Bacon
Cover loosely with plastic wrap and place in refrigerator for a minimum of six hours.  Serve and enjoy!