A Different Layered Salad Recipe

Ingredients for A Different Layered Salad

• Light Mayonnaise
• Light Sour Cream
• Lemon Juice
• Garlic Cloves
• Dry Mustard
• Salt
• Pepper
• Sugar
• Baby Spinach
• Roasted Deli Chicken
• 1 large red bell pepper, thinly sliced
• Eggs
• Head Iceberg Lettuce
• 1 cup shredded carrots
• Cheddar Cheese
• Pecan Pieces
• 4 slices cooked bacon, crumbled

How to Make A Different Layered Salad

1. Prepare the dressing: In a small bowl, whisk together mayonnaise, buttermilk, white wine vinegar, Dijon mustard, salt, and pepper until smooth and creamy. Refrigerate until ready to use.
2. Layer the salad: Use a 4-5 quart clear glass serving bowl to showcase the beautiful layers.
3. Start with a base of 5 oz of washed and roughly chopped spinach.
4. Evenly distribute 1.5 cups of cooked, shredded or diced chicken over the spinach.
5. Arrange thin slices of 1 large red bell pepper around the sides of the bowl, scattering the remaining strips in the center.
6. Place hard-boiled egg wedges (from 2 large eggs) along the sides of the bowl, filling the center with the remaining wedges.
7. Create even layers of 4 cups chopped romaine lettuce and 1 cup shredded carrots on top of the eggs.
8. Generously spread the chilled dressing over the top of the salad, ensuring it reaches the edges to seal in the layers.
9. Refrigerate for at least two hours, or preferably overnight, to allow the flavors to meld and the salad to chill completely. Cover airtight if refrigerating overnight.
10. Just before serving, sprinkle with 1/2 cup crumbled cheddar cheese, 1/4 cup toasted chopped pecans, and 4 slices of crumbled cooked bacon.
11. For a more thoroughly combined salad, gently toss before serving. Otherwise, enjoy by spooning through the individual layers.