Serve this Easter Salad for brunch by simply layering your favorite salad ingredients on a platter to make it look like a beautifully decorated Easter egg.
On an oval platter, arrange the red cabbage, corn, carrots as shown in the photo. Work from the top and bottom of the platter, in the order you'd like them to be. You want to layer them in rows to get the effect of a decorated Easter egg.
Arrange the cheese and ham in rows as well as the chopped hard-boiled eggs.
Then add the choppoed green olives in their own row.
Sprinkle the red onions arond the green olives.
Add the sliced tomatoes in their own row towards the top or bottom of the "egg" design.
If you are using the pickled garlic and hot jalepenoes, add them also towards the top or bottom of the "egg" design.
Arrange the chopped lettuce around the edges of the vegetables, cheese,
Drizzle with the homemade ranch dressing right before serving.
Notes
You can prep this salad ahead of time by chopping, shredding everything the day before and storing in separate air-tight containers.
Arrange the salad earlier in the day and cover with plastic wrap. Store the platter in the refrigerator until it is time to serve.
Drizzle the ranch salad dressing on top right before serving.
Have extra salad dressing in a bowl for your guests to add more to their plates.