Overnight BLT Salad

From a Reynolds Foil cookbook.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  cup  light ranch salad dressing
• 1⁄3 cup  grated parmesan cheese
• 1⁄4 teaspoon fresh ground black pepper
• 4  cups  torn romaine lettuce
• 2  cups  cubed cooked potatoes
• 1  medium tomatoes, chopped
• 1 (10 ounce) package frozen green peas, thawed
• 1⁄3 cup  chopped green onion
• 4  slices  turkey bacon, cooked and coarsely crumbled

Directions

1. COMBINE salad dressing, Parmesan cheese and pepper in a small bowl; set aside.
2. LAYER lettuce, potatoes, tomato and peas in a medium size serving bowl. Spread with salad dressing mixture; sprinkle with green onions.
3. COVER with Reynolds Plastic Wrap; refrigerate at least 4 hours or overnight. Sprinkle with crumbled bacon before serving.