Recipe: Overnight BLT Salad (and how to make fluffy plastic wrap bows and colorful ice bundles)

OVERNIGHT BLT SALAD

FOR THE DRESSING:
1 cup (8 oz. bottle) light ranch salad dressing
1/3 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
FOR THE SALAD:
4 cups torn Romaine lettuce
2 cups cubed cooked potatoes
1 medium tomato, chopped
1 package (10 oz.) frozen green peas, thawed
1/3 cup chopped green onions
TO SERVE:
4 slices turkey bacon, cooked and coarsely crumbled

Combine salad dressing, Parmesan cheese and pepper in a small bowl; set aside.

Layer lettuce, potatoes, tomato and peas in a medium size serving bowl. Spread with salad dressing mixture; sprinkle with green onions. Cover with Reynolds Plastic Wrap; refrigerate at least 4 hours or overnight.

Sprinkle with crumbled bacon before serving.

REYNOLDS KITCHENS TIPS:
For a colorful presentation, prepare the salad in a medium size pedestal bowl and add a fluffy bow. To make a fluffy bow, tear off four 12-inch sheets of Reynolds Color Plastic Wrap. Pinch and twist the center of each sheet to make a small stem. Gather the four stems together like a bouquet of flowers; tie stems with a ribbon or a strip of plastic wrap. Gently fluff out ends of plastic wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal bowl with ribbon.

Make colorful ice bundles to keep your salad cool on a buffet table. For each ice bundle, place 3 to 5 ice cubes on a 12-inch sheet of Reynolds Color Plastic Wrap. Bring up the corners of the plastic wrap and twist to hold ice cubes in the bundle. Place the salad bowl in the center of a large casserole dish or tray with sides. Arrange ice bundles on the tray around salad bowl and place on the buffet table.

Servings: 4
Source: Reynolds Kitchens