Layered Salad

By DeBruynC1

Ingredients

• SALAD:
• 2heads2 heads Iceberg Lettuce, Chopped
• 88 ounces, fluid Baby Spinach, Washed And Dried
• Salt And Pepper, to taste
• 88 whole Hard Boiled Eggs, Chopped
• 1616 ounces, weight Bacon, Cooked And Chopped
• 44 whole Tomatoes, Chopped
• 1bunch1 bunch Green Onions, Thinly Sliced
• 88 ounces, weight Cheddar Cheese, Grated
• 1bag1 bag (10 Ounce) Frozen Peas, Partially Thawed
• FOR THE DRESSING:
• 1/2cups1/2 cups (Real) Mayonnaise
• 1/2cups1/2 cups Sour Cream
• 1Tablespoon1 Tablespoon Sugar (more To Taste)

Preparation

Step 1

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.

Cover and refrigerate for up to 12 hours. Toss just before serving.