Much to my surprise and delight, this was one of the most laid back BBQs that I had ever been to. They had a glorious, large, and beautiful backyard with a swimming pool, a full kitchen, and all kinds of gorgeous landscaping. I could have just stood there and looked around at it forever. While we were eating, the boss and his wife went around and thanked everyone for coming, and they made it a special point to compliment me on the layered salad. The lady of the house even asked for a copy of the recipe!
Not only does this taste good, it makes a beautiful presentation as well.
Ingredients
1 (10 ounce) package chopped romaine lettuce
1 (8.5 ounce) box cornbread mix, cooked and cooled according to package instructions
16 ounces bacon, cooked and chopped
1 (10 ounce) container grape or cherry tomatoes, halved
1 small Vidalia onion, chopped
8 ounces Sargento shredded cheddar cheese
1 (10 ounce) bag frozen peas, partially thawed
For the Dressing:
½ cup Hellmann’s mayonnaise
½ cup plain Greek yogurt or sour cream
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon McCormick’s garlic salt
Optional: fresh, minced chives or green onions for garnish
Instructions
In a clear glass bowl or trifle dish, layer salad ingredients in the order listed above – starting with the iceberg lettuce on the bottom. Reserve about ¼ bag of lettuce for filling in the center of the salad later, as necessary. Concentrate the ingredients around the outer edges of the bowl so that they show in pretty, even layers. Fill in any remaining gaps in the middle with additional lettuce or spinach. After adding the layer of peas, prepare the salad dressing.
In a small bowl, whisk together all of the salad dressing ingredients.
Spread dressing evenly over the top of the salad. Garnish with fresh chives, if desired.
Refrigerate (for up to 8 hours) until ready to serve.
Just before serving, toss together the ingredients to completely combine.
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Quick Tip: This will hold up to 8 hours in the fridge.
