Multi-Layer Salad Recipe

Ingredients:

• 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

Instructions:

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!