Chopped Salad With Lemon Basil Dressing

For Dressing: In a medium bowl, combine sour cream, basil, lemon juice, seasoned salt and garlic pepper to taste. Mix well. Refrigerate until serving. Refrigerate any leftover dressing.

For Salad: In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon. Toss well. Add blue cheese, croutons and about half to three-quarters of the dressing. Toss until well-mixed.

To make stacked salads, use a 4-inch-diameter souffle or other dish, pack it full of salad and turn it upside down in the center of a dinner plate. Carefully top it with a second dish full of salad. Repeat, making stacked salads on remaining dinner plates.

Or simply divide salad among individual dinner plates. Garnish with cherry tomato halves and top with crispy fried onions.