• 8 Large Eggs, hard-boiled and quartered

  • 1 package (12 oz) bacon, cooked and crumbled (or bag of bacon bits)

  • 8 cups Iceberg or Romaine Lettuce, chopped

  • 1 medium red onion, thinly sliced

  • 1 pint cherry tomatoes or grape tomatoes, halved

  • 12 oz frozen peas (substituted with broccoli in this recipe)

  • 1 can (4 oz) sliced black olives, drained

  • 1 red or green pepper, seeded and thinly sliced (or diced)

  • 8 oz shredded cheddar cheese

  • 2 green onions, chopped

For the dressing:

  • 1 ½ cups Mayonnaise

  • ½ cup Sour Cream

  • ¼ cup Buttermilk

  • 3 tablespoons sugar

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon onion powder


  1. Prepare Ingredients:

    • Hard-boil the eggs and quarter them.

    • Cook the bacon until crisp, then crumble it.

    • Chop the lettuce, thinly slice the red onion, halve the cherry tomatoes, and slice the pepper.

    • Thaw the frozen peas (or use broccoli).

  2. Make the Dressing:

    • In a medium-sized bowl, whisk together mayonnaise, sour cream, buttermilk, sugar, apple cider vinegar, salt, black pepper, and onion powder until smooth.

  3. Assemble the Salad:

    • In a large trifle bowl or clear glass salad bowl, start layering the ingredients.

    • Begin with half of the chopped lettuce, followed by cherry tomatoes, red onion, and hard-boiled eggs.

    • Drizzle about 1/3 of the dressing over the layers.

    • Add the remaining lettuce, followed by black olives, peas (or broccoli), and sliced pepper.

    • Pour the remaining dressing evenly over the top layer.

  4. Garnish:

    • Sprinkle the shredded cheddar cheese and bacon crumbles over the top of the salad.

    • Optionally, garnish with chopped green onions.

  5. Chill:

    • Cover the salad with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld.

  6. Serve:

    • Once chilled, serve the layer salad and enjoy!

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