We love the retro bacon-and-iceberg layered salads of our childhood, but these days we’re tossing up this healthier, modern version. Standing in for the heavy mayo dressing is a light—but equally creamy and flavorful—yogurt ranch dressing. For vegetables, we use super-crunchy, sturdy ones like broccoli, radish and shredded cabbage that stand up to the dressing over time. Learn how to make it for your next cookout or picnic HERE.
