Ingredients:

  • 1 head iceberg lettuce, cored and shredded (approx. 700g)
  • 1 cup (113g) frozen peas, thawed
  • 1 cup (approx. 150g) celery, finely chopped
  • 1 cup (approx. 150g) red onion, finely chopped
  • 1 cup (approx. 150g) green bell pepper, finely chopped
  • 1 pound (450g) bacon, cooked until crisp and crumbled
  • 1 cup (225g) mayonnaise
  • 2 tablespoons granulated sugar (25g)
  • 1/4 cup (approx. 60 ml) sour cream
  • 1 cup (approx. 113g) shredded cheddar cheese (optional)
  • 4 hard-boiled eggs, chopped

Instructions:

  1. Fry bacon in a large skillet until crisp. Remove, drain on paper towels, and crumble.
  2. Core and shred the iceberg lettuce.
  3. Spread the shredded lettuce evenly in the bottom of the glass bowl.
  4. Sprinkle the thawed peas evenly over the lettuce.
  5. Spread the chopped celery evenly over the peas.
  6. Distribute the chopped red onion over the celery.
  7. Spread the chopped green pepper over the red onion.
  8. Sprinkle the crumbled bacon evenly over the green pepper.
  9. In a small bowl, whisk together mayonnaise, sugar, and sour cream until smooth.
  10. Spread the dressing evenly over the bacon layer, sealing the edges to the bowl (this helps prevent the salad from becoming soggy).
  11. Sprinkle the shredded cheddar cheese evenly over the dressing layer. (optional)
  12. Sprinkle the chopped hard-boiled eggs over the top layer.
  13. Cover the bowl tightly with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld.