Layered Vegetable Salad with BBQ Ranch Dressing

🧂 Ingredients

• 12 oz. bag butter bliss lettuce

  (two 6-ounce bags)
• 1/2 cup matchsticks carrots
• 1 small cucumber

  quartered and sliced
• 1/2 large red bell pepper

  diced (but any color will work)
• 1/2 medium zucchini

  quartered and sliced
• 1/2 medium yellow squash

  quartered and sliced
• 1/2 cup broccoli florets
• 10 oz. container grape tomatoes

  halved
• 1/2 cup sharp Cheddar cheese

  shredded (or Colby Jack)
• 1/2 cup Monterey Jack cheese
• 4 slices thick-cut bacon

  crisp cooked and crumbled
• 2 large hard-boiled eggs

  quartered
• 1 1/2 cups Hellmann's mayonnaise

  (I used the one made with olive oil)
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1/2 cup barbecue sauce

  (I used Stubb's Gluten Free)
• 1 clove garlic

  finely minced
• 1 dash salt

  or to taste
• 1 dash ground black pepper

  or to taste

Instructions

• 1 Layer lettuce in salad bowl or trifle dish.
• 2 Then layer carrots, cucumber, bell pepper, zucchini, yellow squash, broccoli
  florets and grape tomatoes.
• 3 Prepare salad dressing.
• 4 Layer it over top of the vegetables.
• 5 Sprinkle cheeses over top, followed by bacon pieces.
• 6 Add hard-boiled eggs over top.
• 7 Refrigerate until ready to serve.
• 8 Combine ingredients in a mixing bowl with a whisk and spread over top of salad
  in order listed above.

Nutrition Info