1 head iceberg lettuce, chopped
8 ounces baby spinach
10 whole hard boiled eggs, chopped
1 (12 ounce) package bacon, cooked and chopped
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 1/2 cups grated cheddar cheese
1 bag frozen peas (10 oz), partially thawed
salt and pepper to taste
1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons sugar
2 Tablespoons red wine vinegar (optional)
Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.
In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.
Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.
Combine dressing ingredients in a separate bowl and then pour over the top of the peas and spread it out all the way out to the edges of the bowl.
Cover and refrigerate for up to 8 hours. Toss just before serving. Makes 8 servings
This salad is a crowd-pleaser! Don’t be surprised when everyone is asking for the recipe!
for a Meatless option - eliminate the bacon
for a healthier option - Use grilled chicken/turkey