Layered salads are perfect sides for casual parties and are always a hit at potluck suppers.

Layered Vegetable Salad with Blue Cheese Dressing

1 (8-ounce) container sour cream
1 cup mayonnaise or salad dressing
2 teaspoons granulated sugar
1 tablespoon fresh lime juice
1/4 cup fresh basil leaves, chopped
1/4 teaspoon each salt and pepper
6 cups Romaine lettuce, torn into bite-sized pieces
1 cup celery, sliced
1 (10-ounce) package frozen peas, thawed
1 cup red, yellow and green pepper, diced
1/2 cup green onion, sliced
2 medium tomatoes, cut into thin wedges
2 hard-cooked eggs, sliced
1/4 cup sliced almonds
1 1/2 cups (6 ounces) Wisconsin Blue Cheese, crumbled

1. For dressing: In small bowl, combine first six ingredients; mix well and chill.
2. In large salad bowl, layer lettuce, celery, peas, peppers, and green onion.
3. Spread with prepared dressing.
4. Arrange tomatoes and eggs on top.
5. Sprinkle with almonds and blue cheese. Cover; chill several hours.

Makes 8 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.