1 1/2 ounces homemade dip sauce
2 tablespoons vegetable oil
1 1/2 teaspoons minced onion
1/2 teaspoon salt
1 teaspoon ground black pepper
3/4 cup shredded Cheddar cheese
1 cup fresh lettuce, shredded
1/2 cup fresh jalapeno pepper pepper
1/2 cup deep dish broccoli florets
Pour dip sauce into a large bowl. Mix in oil, onion, salt and pepper. Chill in refrigerator for several hours.
Preheat oven to 350 degrees F (175 degrees C). Spray baking sheet with cooking spray; spread dip sauce evenly out of the foil. Place half of cheese on foil on bottom of sheet, cover with half of lettuce, look under foil with mustard; top with half of pepper. Spread half of salad over cheese. Spread half of mixture over lettuce. Spread half of cream cheese mixture over lettuce. Pieced sandwich edges (tip: roll them 1/2 of the way to seal edges) with lettuce and cut the corner of the foil with lemon peel.
Pour dressing over salad, season and serve. Garnish with lettuce and the sliced pepper.