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      Layered BLT Salad

      Cooking with Amy
      Cooking with Amy


      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.