Ingredients
3 oz bacon, cooked
1/3 lb Corn, frozen, thawed, dried well
2 lb Iceberg lettuce, bite size pieces
1 1/8 lb Romaine Lettuce, bite Size Pieces
1 1/2 oz Red Onion, julienne
1/4 lb Ham, julienned
24 Grape Tomatoes
3 Hard Cooked Eggs, quartered
1/2 oz Jalapeno Pepper, diced
1/4 qt Dressing, Buttermilk Ranch
Preparation
Prepare Bacon, Cooked according to recipe
Preheat oven to 350F Roast corn for 10-15 minutes until corn is golden brown.
Ensure that all produce has been washed throughly prior to preparing the salad For each serving, layer the following in a specified container 2 1/2 cups iceberg lettuce 2 cups romaine lettuce
Diagonally across the container: 1 TBSP onion 2/3 oz julienned ham 2 TBSP corn(center of container) 2 slices bacon, julienned 4 grape tomatoes 2 egg quarters 1/2 tsp jalapeno peppers
The ingredients should be placed in an order that the ham and bacon are not beside each other
When the salad is finished the entire surface should be covered with toppings
