Becci's Layer Salad

I didn’t grow up eating this salad, but I’m crazy about it now! Years ago I believe it was traditionally called 7 layer salad, but mine far exceeds that list of ingredients. I think the presentation is fabulous with all of its gorgeous flavors and colors displayed in a trifle bowl for all to see. The homemade dressing makes it pop too with its creaminess and a touch of sweetness.

Ingredients;

5 Large eggs, hard boiled and sliced

12 oz bacon cooked and crumbled

8 cups ice berg lettace, chopped

1 medium red onion slice very thinly

1 pint cherry tomatoes ( I like using a rainbow of colors) sliced in half

12 oz frozen peas

1 can black olives (6 oz) drained and sliced

1 red bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

8 oz sharp cheddar cheese shredded

2 green onions, chopped

2 perfectly ripe avocados cubed

1 English cucumber peeled and chopped

For the dressing:

1 1/2 cups Mayonaise

1/2 cup Sour Cream

1/4 cup Buttermilk

3 Tbsp sugar

2 tsp apple cider vinegar

1 tsp salt

1/2 tsp black pepper

1 tsp onion powder

Combine all of the dressing ingredients into a bowl and whisk to combine.

To assemble the salad. In a large trifle bowl or a large clear glass salad bowl layer the lettuce, red onion slices, cherry tomatoes, cucumber, yellow bell pepper, green onions, red bell pepper, olives, sliced eggs, dressing, peas, cheese, and bacon.

Just before serving add the avocado to the top.