Layered Summer Salad

Layered Summer Salad

• 6 cups iceberg lettuce — about 1 small-to-medium head, chopped
• ½ cup celery — ¼-inch slice
• ½ cup green bell pepper — small dice
• ½ cup white onion — small dice
• 1 package frozen peas — 10 oz

Creamy Dressing Layer

• ½ cup mayonnaise
• 1 ½ cups sour cream — full-fat
• 2 tablespoons sugar

Toppings

• 6 oz sharp cheddar cheese — shredded
• 8 strips bacon

1. Prepare the Bacon and Peas: Place the bacon in a large skillet over medium heat. Cook for 8 to 12 minutes, turning as needed, until deeply browned and crisp. Transfer to a paper towel-lined plate to drain and cool, then crumble. Meanwhile, cook the peas in a small saucepan over medium-high heat according to the package directions just until tender, usually 3 to 5 minutes. Drain thoroughly in a colander and spread on a plate until completely cool, about 10 minutes.8 strips bacon, 10 oz peas
2. Prepare the Lettuce Layer: Rinse the lettuce under cold running water and dry it thoroughly in a salad spinner or with clean kitchen towels. Tear or chop it into bite-size pieces, measure 6 cups, and arrange it evenly across the bottom of a deep 8x8-inch baking dish or casserole dish, about 5 minutes.6 cups chopped iceberg lettuce
3. Layer the Vegetables: Sprinkle the celery, green bell pepper, white onion, and completely cooled peas evenly over the lettuce, about 2 minutes.½ cup celery, ½ cup green bell pepper, ½ cup white onion, 10 oz peas
4. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise and sour cream for about 30 seconds, until completely smooth. Spoon the dressing over the pea layer and spread it all the way to the edges of the dish, leaving no uncovered gaps.½ cup mayonnaise, 1½ cups sour cream
5. Finish the Salad: Sprinkle the sugar evenly across the dressing layer, followed by the shredded cheddar cheese and crumbled bacon, about 2 minutes.2 tbsp sugar, 6 oz sharp cheddar cheese, 8 strips bacon
6. Chill Overnight: Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours and up to 24 hours, until thoroughly chilled and the layers have settled.
7. Serve: Serve cold straight from the refrigerator. Use a broad serving spoon to scoop straight down through every layer so each portion includes lettuce, vegetables, dressing, cheese, and bacon.