Every southern woman needs this classic in their recipes. It's always popular at potlucks, funerals and baby showers and the blend of vegetables with the tangy dressing will make it irresistible.
Course Side Dish
Cuisine American
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 10people
Calories 361kcal
Author Rachel Ballard
Ingredients
3/4headiceberg lettuceouter leaves and core removed
1cupfrozen peas thawed
4hard boiled eggschopped
3/4cupchopped green onions
2 mediumtomatoes diced bite size pieces
6slicesbaconcooked crisp and crumbled
1 cup shredded cheddar cheese
1 cupmayonnaiselike Duke's or Hellmann's
1cupsour cream
2tablespoons granulated sugar
salt and pepper for sprinkling
Instructions
In a 3 1/2 quart glass bowl or trifle dish (make sure it's at least that large), chop the lettuce in to bite size pieces and add it to the bottom of the bowl in an even layer.
Add a pinch of salt and pepper over the lettuce.
Add the peas, eggs, onions, tomatoes, bacon and cheese, layering them closer to the edges of the bowl if you choose. Add another sprinkle of salt and pepper then set aside.
In a medium bowl, mix the mayonnaise, sour cream and sugar. Stir well and spread over the top of the salad "sealing" it all the way to the edge of the bowl. Sprinkle with a bit of cheese or bacon before serving, or cover with plastic wrap and refrigerate for up to two days.