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Ingredients
¾ cup mayonnaise
¾ cup sour cream
1 tablespoon white wine vinegar
1 teaspoon sugar
Salt and pepper
8 cups chopped iceberg lettuce (about 1 large head)
1(10-ounce) package frozen peas, defrosted
1½ cups finely chopped red onion (about ½ large onion),
1 pint cherry or grape tomatoes, quartered
6 hard-boiled eggs, peeled and chopped
1 cup/4 ounces shredded sharp Cheddar
12 ounces sliced bacon, cooked, and crumbled
Instructions:
Make the dressing: In a medium bowl, combine the mayonnaise, sour cream, vinegar and sugar, and whisk until smooth. Add salt and pepper to taste, then cover and place the bowl in the refrigerator to chill while you assemble the rest of the salad.
Place the lettuce in the bottom of a 4-quart trifle dish or a large glass bowl. (To make sure you end up with distinct layers, start layering each ingredient around the perimeter of the dish, then fill in the center.) Add the peas in an even layer, followed by the onion, then the tomatoes and finally the eggs.
Spoon dollops of dressing to cover the entire surface of the egg layer, gently spreading the dressing to the edges of the dish with a spatula. Sprinkle the cheese over the dressing, followed by the bacon.
Serve right away or cover the dish with plastic wrap and refrigerate for up to 24 hours before serving. Serve the salad directly from the trifle dish, making sure to scoop straight down to reach every layer.
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