INGREDIENTS:
• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, sliced
• 1 cup frozen peas, thawed
• 6 hard-boiled eggs, chopped
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• Dressing:
◦ 1 cup mayonnaise
◦ 1/2 cup sour cream
◦ 2 tablespoons sugar
◦ Salt and pepper to taste
DIRECTIONS:
1. In a large clear bowl, layer the salad ingredients starting with iceberg lettuce at the bottom, followed by cherry tomatoes, cucumbers, frozen peas, hard-boiled eggs, shredded cheddar cheese, and finally, the crumbled bacon on top.
2. In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth.
3. Spread the dressing evenly over the top layer of bacon, ensuring to cover the edges to seal the salad.
4. Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
5. Serve chilled, making sure to scoop down deep to get a bit of each layer.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 420 kcal | Servings: 8 servings
