1 (16 ounce) container sour cream
1 cup mayonnaise
1 packet dry Ranch Dip Mix
2 to 3 hearts of romaine lettuce roughly chopped
1 pound cooked and crumbled bacon, divided
3 cups sliced grape or cherry tomatoes
Half of a red onion, sliced thin
3 cups croutons
In a bowl whisk together first 3 ingredients until well blended. Layer in this order: lettuce, tomatoes, half of the onion and half of bacon in a 13- x 9-inch baking dish or large, pretty, clear glass bowl. Spread sour cream mixture evenly over salad. Sprinkle top with remaining bacon and onions. Cover carefully and chill salad at least 2 hours before serving. Serve with croutons.
Recipe from Festival Foods.