A tasty layered salad with veggies, hard-cooked egg, bacon, cheddar cheese, blue cheese and a topping of crunchy French fried onions. This is a great salad for potlucks and parties.

Layered Brunch Salad

1 cup sour cream
1 cup mayonnaise
1 large head lettuce, washed and drained
6 hard-cooked eggs, chopped
1 pound bacon, cooked, drained and crumbled
2 cups cauliflowerets, washed and drained
1 cup shredded raw carrots
1 cup chopped celery
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese
1 cup (4 ounces) crumbled Wisconsin Blue cheese
1 (3-ounce) can French fried onions

1. In a small bowl, mix Sour Cream and mayonnaise until well blended. Set aside.
2. Tear lettuce into bite-size pieces. Layer half the lettuce, all of the eggs, bacon, cauliflowerets, carrots, celery and remaining lettuce in a 9x13 inch glass dish.
3. Top with Blue cheese and cheddar cheese.
4. Spread sour cream mixture over cheese layer, sealing to edges of dish. Cover and refrigerate up to 24 hours.
5. Before serving, top with French fried onions. Cut into squares.

Makes 12 servings.

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