Layered Salad

I was in the mood for a nice salad- one that had lots of goodies in it. My mind quickly thought of a Layered Salad I had made before.  Not only is this salad easy and delicious, it looks pretty.  You can put almost anything in a Layered Salad.  In this recipe I have lettuce, spinach, hard boiled eggs, bacon, tomatoes, cheese,  green onions, and peas.  The veggies are then topped with an amazing dressing consisting of mayonnaise, sour cream sugar, and dill. MMM good.  Then it is topped with shredded cheese.  Refrigerate, toss, and enjoy.  The flavors of this salad compliment one another very nicely.
This is a terrific salad for potlucks, picnics, luncheons.   I also  like to  serve it as a light dinner.


                                                 

Layered Salad
Adapted From The Pioneer Woman Cooks

Ingredients:


1 (10 ounce) bag Hearts of Romaine chopped
1 (6 ounce) bag Baby Spinach, washed and dried
Salt and Pepper, to taste
6 hard-boiled eggs chopped
16 ounces, weight bacon, cooked and chopped
3 whole tomatoes, chopped
1 bunch green onions thinly sliced up to the light green portion
1cups shredded cheddar cheese
1 (10 ounce bag) fresh peas, washed and drained or frozen peas, partially thawed


For the Dressing:

½ cup mayonnaise
½ cup sour cream
1-tablespoon sugar (more to taste)
1 tablespoon fresh dill, chopped

Topping:

½ cup shredded cheese


Directions:
1. In a large clear glass bowl, layer the salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with spinach, if needed.
End with the layer of peas.
2. Combine the dressing ingredients in a separate bowl and mix well.  Pour over the top of the peas and spread to cover, bring dressing all the way out to the edges of the bowl.
 3. Sprinkle with the shredded cheese.
4. Cover and refrigerate for up to 8 hours.  Toss just before serving.



Makes 12 servings

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