Sarah’s Salad

Step 1

Wash and drain lettuce; dry thoroughly. Dice the bacon and saute until crisp; drain on paper towels. Run hot water over frozen peas and drain.

Step 2

In a salad bowl, tear the iceberg lettuce into bite-sized pieces, then add the baby spinach. Sprinkle with salt and pepper.

Step 3

Now start layering on top of the lettuce in this order: eggs, bacon, tomatoes, green onions, cheddar cheese, and peas.

Step 4

Combine dressing ingredients in a separate bowl and then pour over the top of the peas and spread it out all the way out to the edges of the bowl.

Step 5

Cover and refrigerate for up to 8 hours. Toss just before serving. Makes 8 servings