Stay-At-Home-Chef’s Layered Salad & Ranch Dressing

Layered Salad:
romaine lettuce
1 cup frozen peas, thawed
4 hard boiled eggs, sliced
4 dill pickles, sliced
1 cup celery, chopped
1 1/2 cups grape tomatoes
1/2 cup cheddar cheese, grated
1/4 cup black olives, chopped finely
6 bacon rashers, cooked
2 green onions, sliced thinly

Ranch Dressing:
¾ cup mayonnaise
½ cup buttermilk
2 Tbsp chopped parsley
¾ tsp onion powder
1 garlic clove, chopped
1 tsp Dijon mustard
1 tsp lemon juice
salt & pepper

For this salad it’s best to use a glass serving dish to showcase all of the colourful layers!

For the first layer, start with the tomatoes and celery. Add a thin layer of chopped lettuce, followed by the hard boiled eggs, pickles and peas. Next, add more lettuce and top with the cheese, bacon, onions and olives. Refrigerate until ready to serve.

To make the dressing, combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.

NOTE: feel free to improvise on the type or quantity of ingredients depending on your preferences.