Ingredients
For the bottom layers:
1 bag of baby spinach leaves
1 bag of chopped escarole or iceberg lettuce
4 scallions, chopped
1 can sliced water chestnuts
1/2 box white mushrooms, sliced
2 hard boiled eggs, sliced
10 slices of crisp bacon, broken into pieces
1/2 cup Craisins
For the top layers:
1 bag of frozen baby peas, thawed
Hidden Valley Ranch dressing, made fresh from packet
For the dressing:
1 packet Hidden Valley Ranch powder
1 cup milk
1 cup mayonnaise
Preparation
Prepare dressing in advance, so that it has time to thicken.
Assemble bottom layers - use half of each bottom-layer ingredient to create first 8 layers. Repeat with remaining bottom-layer ingredients. Press down layers as you go, so that the salad holds together tightly.
For top layers - spread peas over the top of the salad, then spoon Hidden Valley Ranch dressing over the top.
