INGREDIENTS
- 1 head chopped romaine or iceberg lettuce
- 8 slices crispy bacon, chopped/crumbled
- 8 oz shredded cheddar cheese
- 1 bunch green onions, diced
- 3 hard-boiled eggs, chopped
- 1 box/bag frozen peas
- 1/2 green bell pepper, diced
- 1 cup Hellman’s Mayo
- 1/2 cup sour cream
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 1 large clove grated garlic, grated
- Salt and pepper to taste
INSTRUCTIONS
- Cook, peel, chop eggs and set aside
- While eggs are boiling, wash and chop your lettuce, pat dry and add 9 x 13 dish. Add salt and pepper.
- In a separate bowl, mix mayo, sour cream, sugar and vinegar. Set aside
- Cook bacon. Set aside to cool
- Thaw peas in a strainer by running luke warm water over them. Pat dry.
- Top lettuce with diced green pepper and most of the green onion. Save a little to garnish the top.
- Add chopped, hard-boiled eggs
- Next add your peas evenly over the dish to create your next layer
- Top peas with dressing, spreading evenly over the salad
- Add shredded cheese
- Top with crumbled bacon and leftover green onion
Notes: Depending on the time of year, tomatoes are a great addition!