This is a simple and beautiful salad. You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese or whatever is sounding good to you.
Dovetailing Tip: Use a portion of the bacon you cooked while making the Ultimate grilled cheese for this recipe.
|2 heads||iceberg lettuce, chopped|
|8 ounces||, fluid baby spinach, washed and dried|
|salt and pepper, to taste|
|8||whole hard boiled eggs, chopped|
|16 ounces||, weight bacon, cooked and chopped|
|4||whole tomatoes, chopped|
|1 bunch||green onion, thinly sliced|
|8 ounces||, weight cheddar cheese, grated|
|1 bag||(10 ounce) frozen peas, partially thawed|
|for the dressing:|
|1/2 cup||(real) mayonnaise|
|1/2 cup||sour cream|
|1 tablespoon||sugar (more to taste)|
|fresh dill, chopped|
In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.
Cover and refrigerate for up to 8 hours. Toss just before serving.