Ingredients
Salad Ingredients
- 1 head iceberg lettuce, chopped
- 2 cups diced fresh tomatoes or sliced cherry tomatoes
- 2 cups frozen peas, thawed
- 8 hard boiled eggs, cooled, peeled, and chopped
- ½ cup sliced green onions or diced red onion
- 2 cups shredded cheddar cheese, lightly packed
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon seasoned salt
Instructions
- Prepare the Vegetables and Eggs: Wash and chop the iceberg lettuce into bite-sized pieces. Dice fresh tomatoes or slice cherry tomatoes. Thaw frozen peas completely. Hard boil the eggs, then cool, peel, and chop them.
- Make the Dressing: In a bowl, combine mayonnaise, sour cream, granulated sugar, and seasoned salt. Whisk until the mixture is smooth and creamy.
- Assemble the Salad: In a large clear glass bowl or trifle dish for presentation, start layering the salad ingredients. First, spread the chopped iceberg lettuce evenly at the bottom.
- Layer the Other Ingredients: On top of the lettuce, layer the tomatoes, followed by the thawed peas, then the chopped hard boiled eggs. Next, add the green onions or red onion evenly, and finally top with shredded cheddar cheese.
- Add the Dressing: Spread the prepared dressing evenly over the top layer of shredded cheese, covering the salad completely.
- Chill Before Serving: Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld and the dressing to set.
Notes
- Use a clear glass bowl to showcase the beautiful layers.
- For extra flavor, consider adding crumbled bacon between layers.
- Make sure to peel eggs carefully to keep the chopped pieces neat.
- This salad is best served within 24 hours of preparation for optimal freshness.
- Seasoned salt adds a balanced flavor, but adjust according to your taste preference.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
