5 cups romaine or iceberg lettuce, chopped
1 (12 oz) package frozen peas, thawed
2 cups grape tomatoes, halved
4 hard-boiled eggs, sliced
3/4 cup green onions, chopped
6 slices bacon, cooked and crumbled
1 cup cheddar cheese, grated
1 cup mayonnaise
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a trifle bowl or large clear glass bowl, layer the lettuce along the bottom.
Add the tomatoes, peas, eggs, and green onions in individual layers over the lettuce.
In a medium bowl, mix together the mayonnaise, sour cream, sugar, and salt and pepper. Spread over top of salad.
Sprinkle cheddar cheese and then crumbled bacon over the top of the sour cream dressing. Cover with plastic wrap and chill in refrigerator for up to 2 days. Serve, and enjoy!