Layered Green Salad

Layered Green Salad
4 cups mixed greens
2 ½ cups chicken, cooked and chopped
1 package of bacon cooked and crumbled.
2 small tomatoes cut into thin wedges
1 cup frozen peas
¼ cups chopped red onions
½ cups slicked celery (optional)
1 cup Ranch salad dressing (homemade using ranch mix is best)
1 (8oz.) sour cream
1 cup Cheddar cheese, shredded

In a large clear glass salad bowl layer the torn mixed greens, chicken, bacon, tomatoes, peas, red onions, and celery

For dressing: in a small bowl, combine Ranch dressing and sour cream. Stir until well blended. Spread dressing over top of salad. Cover and chill up to 24 hours. To serve, sprinkle with cheese. Makes 10-12 servings.

For a southwest salad: Substitute corn for peas, avocados, and black beans for celery. Serve with salsa on the side.