• 1 pound maple flavored bacon
  • 1 1/4 cups mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon white sugar
  • 2/3 cup grated Parmesan cheese
  • 1 large head iceberg lettuce(rinsed, dried, and chopped)
  • 1 pint grape tomatoes (cut in half)
  • 2 cups frozen green peas (thawed)
  • 6 large hardboiled eggs
  • 10 ounces shredded cheddar cheese (about 2 1/2 cups)


  • Cook bacon in a large skillet over medium high heat until evenly brown and crisp. Allow the bacon to drain on paper towels. Crumble and set aside.
  • Prepare the dressing by whisking together the mayonnaise, sour cream, sugar and Parmesan cheese. Cover and refrigerate until you are ready to top the salad.
  • In a large 4 quart glass bowl, layer the chopped lettuce*, tomatoes, peas, eggs, cheese.
  • Drizzle the dressing over salad, covering as much of the top as possible.
  • Sprinkle the top with bacon.
  • Cover and refrigerate until you are ready to serve it.

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