1-First, wash and chop all the veggies and other items to set the stage for layering. Then, start with the chopped iceberg lettuce as your base in a large clear glass bowl, spreading it evenly for a solid foundation. Next, arrange the baby spinach and other ingredients around the edges for a pretty look, filling the center with extra lettuce if you need to balance it out.

2-Layer the chopped hard-boiled eggs over the lettuce for a protein punch.

3-Add the cooked and chopped bacon for that smoky flavor everyone loves.

4-Place the chopped tomatoes and thinly sliced green onions next to keep the colors vibrant.

5-Sprinkle the grated cheddar cheese evenly across the layers.

6-Top it off with the partially thawed frozen peas.

7-Once layered, mix the dressing by combining mayonnaise, sour cream, and sugar if you like it sweet, then pour it over the peas to seal everything in. Sprinkle fresh chopped dill on top, cover with plastic wrap, and pop it in the fridge for up to eight hours. When it’s time to eat, gently toss the salad and garnish with extra egg, bacon, or peas for a personal touch.