24-Hour Layered Salad

The festive layers look gorgeous, and everything stays nice and crisp, even tho you make it ahead of time.
(makes 13 cups)

8 cups torn romaine lettuce or baby spinach leaves (stems removed*)
1&1/2 cups sliced fresh mushrooms
1 cup packaged shredded carrots
1 cup packaged diced pepper mix
1 cup sliced green onions or scallions
1&1/2 cups frozen petite* peas (Trader Joe's are the BEST*)
3 hard cooked eggs, sliced
1 can (4 oz.) sliced ripe olives, drained
2 cups mayonnaise
1 cup sour cream
1 pkg. (1 oz.) dry ranch dressing mix
8 oz. bacon, cooked, crumbed
1 cup shredded Cheddar cheese
1 pt. grape tomatoes

In a large (4 qt.) tall glass trifle* bowl, layer lettuce, mushrooms, carrots, pepper mix, green onions, peas, eggs, and olives. In a separate bowl, stir together mayo., sour cream, and ranch dressing mix. Evenly spread 1/3 of the dressing mixture over top of salad to edges of bowl. Cover salad tightly with plastic wrap. Cover remaining dressing. Refrigerate salad and dressing at least 8 hours or overnight. Before serving, arrange bacon, cheese, and tomatoes on top of dressing. Toss before serving.; serve with remaining dressing.

"For those who are willing to make an effort, great miracles and wonderful treasures are in store."

Love,

MM