I’m such a fan of this salad. It’s so pretty in a glass bowl and can be made ahead for company if you double or triple the recipe. We’ve enjoyed it for Easter and it’s become a summer staple when vegetables are at their peak. Feel free to be creative and add or subtract ingredients like cauliflower, broccoli, carrots, sweet or red onion, radishes, jalapenos, cucumbers, etc. Be extra creative!
1/2 cup mayonnaise
1 tablespoon dry ranch dressing mix
1 tablespoon sugar
1 tablespoon half and half or milk or buttermilk (yep, buttermilk for me;)
2 cups shredded lettuce (your fave is fine, I prefer butter lettuce and iceburg, even a little spinach)
4 Roma tomatoes, chopped
4 boiled eggs
1/2 cup frozen green peas, thawed
1/4 cup sliced celery
3-4 slices cooked bacon, chopped
1/2 cup cheddar or cheese of choice, shredded
Sliced green onion or your favorite chopped fresh herbs (mine are dill and parsley) to garnish
Salt and pepper
Mix the mayo, ranch dressing mix, sugar, and half and half or milk or buttermilk; set aside.
In a small, clear glass bowl, add half of the shredded lettuce then tomatoes, starting around the outside edges and working toward the middle. Sprinkle with salt and pepper. Slice enough of the boiled eggs to line completely around the outside of the dish first, then chop the remaining eggs and sprinkle them around the inside on top of the tomatoes. Add the peas then celery. Next add another layer of lettuce, then the chopped bacon and shredded cheese. Dollop the dressing over the top and spread evenly till the salad’s edges, sealing the salad.
Cover tightly with saran wrap or lid. Refrigerate up to 24 hours.
Before serving, add sliced green onions and herbs to garnish. Toss if you like or just dole out with salad tongs.