Ingredients
Scale
- 8 cups chopped iceberg lettuce
- 2 cups frozen peas, thawed and dried well
- 3/4 cup thinly sliced green onions
- 1 pint (3 cups) cherry or grape tomatoes, quartered
- 6 hard-boiled eggs, peeled and chopped
- 1 cup freshly shredded sharp cheddar cheese
- 10-12 slices bacon, cooked and crumbled
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1-1/2 teaspoons sugar
- 1/2 teaspoon worcestershire sauce (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Whisk together the dressing ingredients until smooth, then cover and refrigerate until needed.
- Layer the chopped, fully dry lettuce in the bottom of a wide glass bowl or trifle dish.
- Next, evenly layer the peas, green onions, tomatoes, and chopped eggs over the lettuce.
- Spread the dressing over the salad to seal it completely, using as much as you prefer and reserving some for serving on the side.
- Finish by topping with the shredded cheese and crumbled bacon.
- When serving, scoop straight down to capture all the layers, and offer additional dressing on the side.
Notes
For added flavor, consider using a mix of different kinds of lettuce.
This salad can be prepared a few hours in advance; just add the dressing right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 250mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.