Ingredients

The following ingredients have 4 Servings
  • 8 large eggs (boiled and quartered)
  • 12 oz bacon (cooked and crumbled)
  • 10 cups roughly chopped green leaf lettuce
  • 1 medium red onion (thinly sliced)
  • 1 pint cherry tomatoes (halved)
  • 1 12 oz frozen petite peas (thawed)
  • 1 4 oz can sliced black olives (drained)
  • 1 medium red bell pepper (seeded and thinly sliced)
  • 1 8 oz block colby-jack or sharp cheddar cheese (shredded)
  • Dressing:
  • 1 1/2 cups real mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 Tbsp sugar
  • 2 tsp cider vinegar
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 tsp onion powder
  • 2 green onion (thinly sliced)

Instruction

  • Place eggs in a large pot in a single layer. Fill with enough water to cover tops by one inch. Heat to boiling, then remove from heat and cover. Let stand 12 minutes.
  • Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and cut into wedges or chop. Set aside.
  • Fry the bacon in a large skillet until crisp then move to paper towels to drain and cool. 
  • To make dressing: In a medium size mixing bowl whisk together mayonnaise, sour cream, buttermilk, cider vinegar, sugar, garlic salt, lemon pepper and onion powder until fully combined.
  • To assemble salad: In a large trifle or salad bowl begin with a bottom layer using 1/2 total amount shredded lettuce, then onion, cherry tomatoes, and eggs. Drizzle with about 1/2 of dressing.
  • Next, begin layering again, with remaining 1/2 lettuce, then olives, peas and bell pepper. Spread remaining dressing evenly on top.
  • Finish by sprinkling with shredded cheese and bacon. Garnish with green onion, if desired.
  • Cover with plastic wrap and chill for 8 hours or overnight.