PREPARATION
In a trifle or large clear glass bowl arrange the lettuce in a row along the bottom.
Incorporate the peas, tomatoes, eggs as well as the green onions, in a few layers over the lettuce.
In a bowl large enough, stir the mayonnaise, sour-cream sugar, mayonnaise, salt as well as pepper. Spread the mixture over salad.
Sprinkle cheddar cheese and bacon pieces on top of the sour-cream dressing. Wrap the salad in plastic wrap and place in the refrigerator for up to two days. Serve and enjoy!
5 cups of romaine or iceberg lettuce chopped
1. (12 OZ) package of frozen peas that have been thawed
2 cups grape tomatoes, halved
4 hard-boiled eggs, sliced
3/4 cup chopped green onions, cut
6 slices bacon cooked and then crumbled
1 cup of cheddar cheese grated
1 cup mayonnaise
1 cup sour cream
1 tablespoon of sugar granulated
1/2 teaspoon of kosher salt
Freshly ground black pepper, 1/2 teaspoon
PREPARATION
In a trifle or large clear glass bowl arrange the lettuce in a row along the bottom.
Incorporate the peas, tomatoes, eggs as well as the green onions, in a few layers over the lettuce.
In a bowl large enough, stir the mayonnaise, sour-cream sugar, mayonnaise, salt as well as pepper. Spread the mixture over salad.
Sprinkle cheddar cheese and bacon pieces on top of the sour-cream dressing. Wrap the salad in plastic wrap and place in the refrigerator for up to two days. Serve and enjoy!
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