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Seven-Layer Salad Recipe
Ingredients:
1 head iceberg lettuce, chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1 cup frozen peas, thawed
1/2 cup red onion, finely chopped
1 cup shredded cheddar cheese
Dressing:

1 cup mayonnaise
1/2 cup sour cream
2 tbsp granulated sugar
1 tbsp lemon juice
Salt and pepper to taste
Toppings:

8 slices bacon, cooked and crumbled
2 hard-boiled eggs, sliced
Instructions:
Prepare the Salad Base:

In a large glass bowl or trifle dish, layer the chopped lettuce evenly at the bottom.
Add a layer of cherry tomatoes on top of the lettuce.
Follow with a layer of diced cucumber, then diced red bell pepper.
Add the thawed peas evenly over the bell pepper.
Sprinkle the finely chopped red onion on top of the peas.
Finally, add a layer of shredded cheddar cheese.
Prepare the Dressing:

In a small bowl, combine mayonnaise, sour cream, granulated sugar, lemon juice, salt, and pepper. Mix well until smooth.
Spread the dressing evenly over the top of the salad, covering all the layers.
Add the Toppings:

Sprinkle the crumbled bacon over the dressing.
Arrange the sliced hard-boiled eggs on top.
Chill and Serve:

Cover the salad with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
Serve chilled, ensuring each serving includes a bit of each layer.
Enjoy your delicious and colorful Seven-Layer Salad!

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