by Julia Burkholder (with a few edits by me)
1 medium head lettuce, torn
1 cup minced fresh parsley
4 hard-cooked eggs, chopped
1 package (10 oz.) frozen peace, thawed and patted dry
6 slices bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 small red onion, chopped
1/2 cup. mayonnaise
1 1/2 cup. light sour cream
1 tsp. dried dill
3/4 tsp. dried basil
1/2 tsp. salt
1/8 tsp. pepper
In a large glass bowl or a glass 9″x13″ pan, layer the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion in the order listed.
In a small bowl, combine the mayo, sour cream, and spices. Carefully spread on the top of the salad.
You can just serve it then, or you can cover and refrigerate it for a couple hours or overnight. Garnish with fresh dill or parsley, if desired.
This is great for potlucks, and it is addicting!