24-Hour Layered Salad

Festive layers look gorgeous, “and everything stays nice and crisp, even though you make it ahead of time,” promises Sandra 8 cups torn romaine lettuce or baby spinach leaves 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 peas, thawed 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, crumbled 1 cup shredded Cheddar cheese 1 pt. grape tomatoes

In large (4 qt.) tall glass bowl, layer lettuce, mushrooms, carrots, pepper mix, green onions, peas, eggs and olives.

In separate bowl, stir together mayonnaise, sour cream and ranch dressing mix. Evenly spread 1/3 of dressing mixture over top of salad, sealing to edges of bowl. Cover salad tightly with plastic wrap. Cover remaining dressing. Refrigerate salad and remaining 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. Makes about 13 cups.