Master the classic seven-layer salad with fresh veggies, creamy dressing, and vibrant layers. A show-stopping dish for any gathering!

Salad Layers (bottom to top):

4 cups chopped romaine or iceberg lettuce

1 cup cherry tomatoes, halved

1 cup chopped celery or cucumber

4 hard-boiled eggs, chopped or sliced

1 cup frozen green peas, thawed

1 cup shredded cheddar cheese

6 slices cooked bacon, crumbled

For the Dressing:

1 cup mayonnaise

1/2 cup sour cream

1 tbsp sugar or honey

1 tbsp apple cider vinegar

Salt and pepper to taste

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Prepare all ingredients: Cook and crumble bacon, boil and chop eggs, thaw peas, chop veggies.
Mix the dressing: In a bowl, stir together mayonnaise, sour cream, sugar, vinegar, salt, and pepper. Set aside.
Layer the salad in a clear glass bowl in this order:
- Lettuce → Tomatoes → Celery/Cucumber → Eggs → Peas → Cheese → Bacon
Top with dressing: Spread the dressing evenly over the bacon to seal the salad.
Chill: Cover and refrigerate for at least 2 hours before serving for best flavor and presentation.