Instructions

1. 1

   Wash and chop the iceberg lettuce, then pat it very dry with paper towels or a salad spinner. Spread it in an even layer across the bottom of a 9x13 glass dish or deep trifle bowl. You want a layer about two inches thick.

2. 2

   Scatter the thawed peas evenly over the lettuce. Next add the diced tomatoes in a single layer, followed by the chopped hard-boiled eggs. Sprinkle the green onions on top of the eggs, then add the shredded cheddar in an even blanket.

3. 3

   Stir together the mayonnaise, sour cream, and sugar until smooth. Season with a pinch of salt and pepper. The dressing should be thick but spreadable — if it feels stiff, a teaspoon of milk loosens it up.

4. 4

   Dollop the dressing over the cheese layer, then use an offset spatula or the back of a spoon to spread it all the way to the edges of the dish. This seal is what keeps the lettuce crisp overnight.

5. 5

   Sprinkle the crumbled bacon over the dressing. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.

6. 6

   Scoop straight down through all the layers so every portion gets the full stack — lettuce through bacon. Toss gently at the table if you prefer it mixed.

Used in this recipe: Salad Spinner · 9x13 Glass Dish · Offset Spatula (Amazon, affiliate links)