Ingredients
2 small or one large head of Romaine lettuce, chopped (iceberg can be substituted)
½ red onion chopped
3 to 4 hard boiled eggs, peeled and chopped
1 cup frozen peas
12 oz bacon, cooked crisp and crumbled
1 ½ cups cheddar cheese
½ cup green onions, chopped
Salt and pepper to taste
* Here is your creative opportunity – also good are chopped tomatoes, black olives, red pepper, even a bit of basil, many possibilities. I have some picky eaters and have to choose carefully!
Dressing
1 cup mayonnaise (made with olive oil is healthier, but it’s anybody’s call)
1 cup sour cream
½ cup sugar
2 Tbsp vinegar
Directions
Layer salad ingredients in a large bowl. (Hint: I add a little salt and pepper between every few layers.)
Mix together ingredients for the dressing and spread over the top of the salad, covering as completely as possible.
Cover with plastic wrap and let salad sit in the fridge for at least an hour and up to 7.
Toss salad before serving.
I know it’s weird, but leftovers, if you have them, are fabulous!