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7-Layer Salad
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| INGREDIENTS: | |
| 1 head | romaine lettuce, coarsely chopped, divided |
| 1 cup | frozen peas, divided |
| ½ | red onion, finely diced, divided |
| 12 ounces | bacon, cooked and crumbled, divided |
| 3 | hard-boiled eggs, peeled and diced, divided |
| 1½ cups | shredded cheddar cheese, divided |
| 1 bunch | green onions, thinly sliced, divided |
| For the Dressing: | |
| 1 cup | sour cream |
| 1 cup | mayonnaise |
| ½ cup | granulated sugar |
| 2 tablespoons | white vinegar |
| Salt, to taste | |
| pepper, to taste | |
DIRECTIONS:
1. In a medium bowl, whisk together all of the dressing ingredients; set aside.
2. Place one-third of the lettuce in the bottom of a trifle dish. Top with one-third each of the peas, red onion, bacon, hard-boiled egg, cheese and green onions. Spread one-third of the dressing over the top.
3. Repeat layers again, ending with the dressing.
4. For the last set of layers, begin again with the lettuce, peas and red onion, then cover with the remaining dressing. Top the dressing with the bacon, hard-boiled egg, cheese and green onions. Cover and refrigerate for at least 30 minutes before serving. Salad should be eaten the day it is assembled.
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