Ingredients:

  • 1 head iceberg lettuce, shredded (about 8 cups)
  • 1 (10 ounce) package frozen peas, thawed (283g)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red onion, thinly sliced (about 1/2 cup)
  • 1 cup celery, chopped
  • 1 pound bacon, cooked and crumbled (454g)
  • 6 hard-boiled eggs, peeled and chopped
  • 1 cup mayonnaise (237ml)
  • 2 tablespoons granulated sugar
  • Optional: 1 tablespoon cider vinegar
  • 1 cup shredded sharp cheddar cheese (113g)

Instructions:

  1. Cook bacon until crisp, drain, and crumble. Hard-boil eggs, peel, and chop. Chop lettuce, green bell pepper, celery, and red onion. Thaw peas.
  2. Spread the shredded lettuce evenly at the bottom of the glass bowl.
  3. Layer the thawed peas, chopped green bell pepper, sliced red onion, and chopped celery over the lettuce.
  4. Sprinkle the crumbled bacon and chopped hard-boiled eggs over the vegetables.
  5. In a bowl, whisk together the mayonnaise, sugar, and vinegar (if using) until smooth.
  6. Carefully spread the dressing evenly over the top of the salad, sealing to the edges of the bowl.
  7. Sprinkle the shredded cheddar cheese evenly over the dressing.
  8. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  9. Serve chilled. No need to toss or mix – the layers are part of the presentation!