Yummier Ranch Layer Salad #Rsc - cooking recipe

Ingredients

Salad
1 small iceberg lettuce, cored and cut into pieces
1 cup Baby Spinach, washed and spun dry
1 cup frozen corn, rinsed and drained (optional)
1 cup frozen peas, rinsed and drained
1 1/2 cups celery, thinly sliced
1 cup petite baby carrots, diced
1 cucumber, peeled, seeded and sliced
1/4 cup very thinly sliced red onion
6 ounces sharp cheddar cheese (add more to taste) or 6 ounces monterey jack pepper cheese, shredded
1/2 lb bacon, cooked nice and crisp crumbled into pieces
Dressing
3/4 cup mayonnaise
1 tablespoon sugar (adjust to taste)
1 teaspoon minced chives
3/4 cup Greek yogurt
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 tablespoon white balsamic vinegar

Preparation

Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer.
Mix the dressing ingredients together and pour evenly over the salad in the bowl.
Add a layer of cheese, then a layer of bacon.
Chill overnight.
To serve using tongs go straight down into the salad to get all the layers.
Optional:
Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).