Makes 6-8 mason jar salads (or one large 7 layer salad)
Ingredients
5cupslettucewashed and chopped (I use romaine or butter lettuce)
8slicesthick cut bacon
1yellowor red onion, diced
1red bell pepperdiced
2cupsfrozen peaspartially thawed
8eggshard boiled and peeled
1/2cupmayoI like Duke's
1/2cupsour cream
1tbspsugar
1/2tspblack pepper
mason jars16-21oz work best for entree size or bowls for serving
Instructions
For dressing:
In a small bowl mix together mayo, sour cream, sugar, and pepper.
Chill until ready to serve.
Meanwhile cook bacon in a skillet until crisp. Remove to a paper towel lined plate to cool then dice into bite size pieces.
Dice eggs into bite size pieces with a knife or egg slicer.
To plate:
I like to serve mine in large mason jars (21oz) for presentation as an entree. But can also be arranged in bowls or a large trifle dish.
Add a couple spoonfuls of dressing in the bottom of the jar, top with chopped lettuce, onions, red bell pepper, peas, egg, and bacon. You can screw a lid on top of jar, shake, and then eat out of the jar or pour into a bowl and enjoy!