Layered Blue Cheese, Bacon and Iceberg Salad

1. 1

   Soak the onions in ice water for at least 20 minutes.

2. 2

   Strain.

3. 3

   Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side.

4. 4

   Remove, drain on paper towels and roughly chop.

5. 5

   Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.

6. 6

   Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce.

7. 7

   Sprinkle the top with the onions and bacon.

8. 8

   (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)

9. 9

   If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper.

10. 10

    If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

11. 11

    Serve the remaining dressing on the side.

* Per serving · 4 servings · Values may vary.