Seven Layer Salad

12 standard portions

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Ingredients

• 8 slices bacon (pork or turkey, diced and cooked until crispy)
• 1 small head iceberg lettuce (rinsed, dried, and chopped, about 5 cups)
• 1 medium red onion (thinly sliced, and soaked in cold water for 30 minutes.)
• 2 cups frozen green peas (thawed)
• 12 oz cherry tomatoes (sliced in half)
• 6 large hard boiled eggs (peeled. Slice 3 of them for the outside of the dish, and roughly chop the rest.)
• 2 ½ cups shredded sharp cheddar cheese
• 2 tablespoons green onions (sliced, green parts only, optional for garnish)
• 1 ¼ cups mayonnaise
• ⅔ cup grated Parmesan cheese
• 1 tablespoon granulated sugar
• ¼ teaspoon ground black pepper

Method

1. Prepare all of the ingredients as indicated above, so that they are ready to add to the salad. Wash and chop the veggies, thaw the peas, and cook the eggs and bacon.
2. To make the dressing, in a bowl combine the mayonnaise with parmesan cheese, pepper, and sugar.
3. Assemble the salad in layers in this order: lettuce, red onion, cherry tomatoes, peas, eggs, dressing, cheddar, bacon, and green onions if using.
4. When adding the eggs, arrange the sliced eggs around the outside of the bowl so that the yolks are visible, then fill in the center with the chopped eggs.
5. When adding the dressing, be sure that the layer extends all the way to the edges of the bowl to seal in the other ingredients.