Name: Ranch 7 Layer Salad
Ingredients: 1 large head iceberg lettuce, chopped (about 8 cups); 1 cup celery, finely diced; 1 medium red onion, thinly sliced (about 1 cup); 2 cups frozen peas, thawed; 4 large eggs, hard-boiled and chopped; 8 oz sharp cheddar cheese, shredded (about 2 cups); 1 lb bacon, cooked crisp and crumbled; 3 medium tomatoes, diced and seeded (optional, for serving)

Description

This layered beauty is what potluck dreams are made of. Watch your friends fight over the last scoop of this Ranch 7 Layer Salad at your next gathering.

Ingredients

Scale

1 large head iceberg lettuce, chopped (about 8 cups)
1 cup celery, finely diced
1 medium red onion, thinly sliced (about 1 cup)
2 cups frozen peas, thawed
4 large eggs, hard-boiled and chopped
8 oz sharp cheddar cheese, shredded (about 2 cups)
1 lb bacon, cooked crisp and crumbled
3 medium tomatoes, diced and seeded (optional, for serving)

Instructions

Select a large, clear glass trifle bowl or straight-sided salad bowl (at least 4 quarts).
Place chopped iceberg lettuce in the bottom of the bowl, pressing down gently to create a level surface.
Sprinkle diced celery evenly over the lettuce layer.
Add thinly sliced red onion as your third layer, distributing evenly.
Spread thawed peas across the onion layer in an even layer.
Add chopped hard-boiled eggs next, creating a yellow-white layer.
Whisk together mayonnaise, sour cream, ranch seasoning, herbs, garlic powder, onion powder, and black pepper until smooth.
Spread the ranch dressing evenly across the top of the salad, reaching all the way to the edges.
Top with shredded cheddar cheese, followed by crumbled bacon.
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight before serving.