"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bacon Ranch Layer Salad Recipe

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This recipe for Bacon Ranch Layer Salad, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Hoots


1 c. Hidden Valley Buttermilk Ranch Dressing (from mix)
9 c. roughly chopped green leaf or Romaine lettuce
1 lg. red bell pepper, seeded & diced
1 lg. orange bell pepper, seeded & diced (or poblano)
12 oz. frozen corn, steamed & cooled
5 med. tomatoes, diced
1 med. tomato, sliced into wedges for garnish
1 med. re onion, thinly sliced
2 c. cheddar cheese, shredded
# bacon, cooked & crumbled
3 green onions, thinly sliced
2 lg. hard boiled eggs, cut into wedges for garnish

NOTE: Can add 4 c. roasted chicken, roughly chopped, if desired; divided & included in each layer

1. In a large truffle or glass bowl layer in this order:⅓ lettuce, red onion, red bell pepper, orange bell pepper, ⅓ corn, diced tomatoes, 1 c. cheese, ⅓ bacon and chicken. Drizzle with c. prepared dressing.

2. Repeat 1st layer, exactly the same.

3. Top with remaining lettuce, corn, cheese, bacon & sliced green onions. Drizzle around the edge with c. dressing. To garnish, arrange egg and tomato wedges on top.

4. Chill for 4 hours. Serve with additional Ranch dressing on the side

Number Of Servings:
Number Of Servings:
About 12




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