Layered salad with blue cheese, fried bacon and iceberg lettuce

Ingredients:

• Half a small red onion, sliced ​​into thin half rings
• 6 strips of bacon
• 0.5 cup crumbled blue cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons white vinegar
• 1 teaspoon Worcestershire sauce
• 1 small head iceberg lettuce, cut into bite-sized pieces
• 2 cups grape tomatoes, halved
• 1 cup pitted Kalamata olives, coarsely chopped
• 3 small carrots, sliced ​​into very thin rounds
• 2 cups croutons
• Special equipment: a 3-liter glass bowl with straight walls or 4 wide-mouth glass jars with a capacity of 480 ml each with lids

Preparation:

1. Soak red onion in ice water for at least 20 minutes. Drain.
2. Meanwhile, in a large skillet over medium heat, fry the bacon until crisp, 6-7 minutes per side. Transfer to paper towels to drain, then roughly chop the bacon.
3. In a medium bowl, combine blue cheese, mayonnaise, sour cream, vinegar, Worcestershire sauce, 1/4 teaspoon salt and some freshly ground black pepper.
4. For the salad, use a 3-liter glass bowl with straight sides or four wide-mouth glass jars with a capacity of 480 ml each. For four individual salads, layer a third of the salad, then add the tomatoes, olives, half of the remaining lettuce, carrots, croutons, and the remaining lettuce in separate layers. Top with onions and bacon. The salad can be assembled in advance, covered and refrigerated for up to 2 hours before serving..
5. If you are preparing one salad, then before serving, transfer it to a large salad bowl and mix with half of the gas stationsSeason with salt and pepper to taste. If you're making 4 salads, add the dressing to each jar, season with salt and pepper, cover, and shake to combine. Serve the remaining dressing alongside the salad.
   
   
   To create beautiful, distinct layers, pack the ingredients tightly against the sides of the bowl. It's okay if you don't have enough to fill the middle.