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Grammy just doesn't do boring. Oh no, if she's going to do something, she's going to do it with some flair! That's the heart and soul of Grammy's Sunday Salad — a luxurious layered salad unlike anything you've seen or tasted before! Crisp, succulent bacon, sharp cheese, fresh peas, and leafy spinach encircle a core of refreshing lettuce and a tangy, sweet dressing. It's exactly the thing your cookout or block party needs! Grammy's Sunday Salad is salad with style!
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Ingredients
- For the salad:
- 2 heads iceberg lettuce, chopped
- 1 (8-ounce) package baby spinach, washed and dried
- 8 eggs, hard-boiled, chopped
- 4 tomatoes, chopped
- salt, to taste
- black pepper, to taste
- 1 pound bacon, cooked and chopped
- 1 bunch green onions, thinly sliced
- 1 (8-ounce) block cheddar cheese, grated
- 1 (10-ounce) package frozen peas, partially thawed
- For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar, plus more, to taste
- fresh dill, optional, to taste, chopped, for topping
Directions
Step 1 -In a clear glass bowl or trifle dish, add enough of the lettuce to cover the bottom.
Step 2 -Season the spinach, the eggs, and the tomatoes with the salt and the black pepper.
Step 3 -Around the perimeter of the bowl, layer the spinach, the eggs, the bacon, the tomatoes, the green onions, the cheddar cheese, and the peas in that order.
Step 4 -Fill the center of the salad with the remaining lettuce.
Step 5 -In a separate bowl, add the mayonnaise, the sour cream, and 1 tablespoon of the sugar and whisk well to combine.
Step 6 -Taste the dressing and add the extra sugar, as needed.
Step 7 -Pour the dressing over the top of the lettuce in the center of the salad, spreading it out so the lettuce is completely covered.
Step 8 -Sprinkle the dressing with the dill.
Step 9 -Cover the glass bowl and refrigerate it for 8 hours.
Step 10 -Serve.

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