Yummier Ranch Layer Salad #RSC

Recipe by Rita1652
READY IN: 20mins
SERVES: 10-12


  • 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 12
    cups celery, thinly sliced
  • 1
    cup petite baby carrots, diced
  • 1
    cucumber, peeled, seeded and sliced
  • 14
    cup very thinly sliced red onion
  • 6
    ounces sharp cheddar cheese (add more to taste) or 6 ounces monterey jack pepper cheese, shredded
  • 12
    lb bacon, cooked nice and crisp crumbled into pieces
  • Dressing
  • 34
  • 1
    tablespoon sugar (adjust to taste)
  • 1
    teaspoon minced chives
  • 34
    cup Greek yogurt
  • 1
    (1 ounce) package Hidden Valley Original Ranch Dips Mix
  • 1
    tablespoon white balsamic vinegar


  • 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. ;).