Ingredients
- 6 cups romaine or iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup green peas (frozen and thawed)
- 4 hard-boiled eggs, sliced or chopped
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
For the dressing:
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp sugar
- Salt and black pepper to taste
Instructions
- In a bowl, mix mayonnaise, sour cream, sugar, salt, and pepper until smooth to make the dressing.
- In a clear trifle or deep glass bowl, layer the salad in this order: lettuce, cherry tomatoes, red onion, peas, eggs, and cheese.
- Spread the dressing over the top in an even layer, covering completely.
- Sprinkle crumbled bacon over the dressing as the final layer.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use a clear bowl to show off the layers for best presentation.
- Swap out bacon for crispy chickpeas for a vegetarian version.
- Add avocado, corn, or cucumber for extra texture.
- Use Greek yogurt instead of sour cream for a lighter dressing.
- Can be made 1 day in advance for easy prep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 160mg
