Ingredients
Units
- 1 large head iceberg lettuce, cored and roughly chopped
- 1/2 medium red onion, sliced
- 1 red pepper, chopped
- 5-6 hard-boiled eggs, peeled and sliced
- 1 1/2 cups frozen peas
- 1 cup sharp cheddar cheese, shredded
- 1/2-1 pound bacon, cooked crispy and crumbled
Dressing:
- 1 cup mayonnaise
- 1-2 tablespoons sugar
- 1-2 teaspoons white vinegar
- 1/4 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Lettuce prep: Rinse the iceberg lettuce and spin or pat it completely dry. This step helps keep your salad crisp instead of watery.
- Cook ingredients: Hard boil the eggs, fry the bacon until it’s crisp.
Dressing
- Mix mayonnaise, grated Parmesan, sugar, vinegar, and garlic powder until smooth. Adjust salt and pepper to your taste.
Layering Order
Choose a clear glass bowl or trifle dish to showcase the colorful layers
- Bottom layer: Chopped lettuce, lightly salted
- Red pepper
- Peas: frozen peas
- Eggs: Sliced hard-boiled eggs
- Onion: sliced ribs
- Cheese: A layer of shredded cheddar
- Dressing: Spread the creamy dressing evenly
- Top: Finish with crumbled crispy bacon.
Final Steps
Seal the bowl with plastic wrap and chill in the fridge for at least 2–4 hours, or overnight. Chilling gives the flavors time to blend and softens the vegetables slightly.