Use a glass 9x13 cake pan to show off the beautiful colors! Optional to toss in a large bowl, too.
Ingredients
Salad:
1poundbacon, cooked and crumbled
1headIceberg lettuce, chopped
1small pkgspring greens, (we like butter lettuce)
1smallred onion, finely chopped
110 oz pkgfrozen green peas, thawed
10ozcheddar cheese, shredded
1cupcauliflower, finely chopped (optional to use chopped mushrooms)
3hard-cooked eggs, chopped
½cuptoasted pecans, chopped
cherry tomatoes, cut in half
fresh basil, chopped (garnish)
Dressing:
¾cupmayonnaise
¾cupsour cream
1Tbspwhite vinegar
2Tbspwhite sugar
½cupshredded Parmesan cheese
½tspsalt
½tsppepper
Instructions
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and separate, leaving 1/2 cup for garnish.
In a large (9x13) glass cake pan, place the chopped lettuce and spring greens, and top with layers of onion, peas, shredded cheese, cauliflower, and bacon.
Mix together the dressing by whisking in a medium bowl the mayonnaise, sour cream, white vinegar, sugar, shredded Parmesan cheese, salt and pepper. Spread over the salad.
Garnish the top of the salad with the chopped eggs, remaining crumbled bacon, chopped pecans, cherry tomatoes, and a sprinkle of chopped basil.
Cover and refrigerate until chilled. Serve with salad tongs.