7 Layer Salad

By Rachel Cooks

Ingredients

6 cups iceberg lettuce, chopped ((about ½ large head or 1 small head))
1 pint cherry or grape tomatoes, halved
½ cup diced red onion ((about ¼ onion))
2 cups frozen peas ((no need to thaw))
6 hard boiled eggs, peeled and chopped
1 ½ cups shredded cheddar cheese ((coarsely shredded cheese works better than finely shredded))
6 slices cooked bacon, crumbled or chopped
1 cup mayonnaise
½ cup sour cream ((see important note))
2 tablespoons sugar
1 tablespoon apple cider vinegar
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Prep Time30mins
Servings10

Instructions

In a small bowl, mix mayonnaise, sour cream, vinegar, salt, and black pepper until smooth. Set aside.

In a large clear glass bowl with straight sides or trifle dish (see note), layer ingredients in the following order: lettuce, tomatoes, onions, peas, boiled eggs, dressing, and cheese.

Cover and refrigerate for at least 2 hours.

Add bacon to the top of the salad immediately before serving.