Start by chopping up your veggies so everything’s ready to go. This part should take about 5 minutes.

Chop the romaine lettuce into bite-sized pieces. You want a nice mix of big and small pieces for a good texture. This will give your salad that satisfying crunch!

Dice the cucumber into small, even pieces. You can leave the skin on for extra crunch or peel it if you prefer a softer bite.

Slice the cherry tomatoes in half. These add a pop of color and juiciness to each layer.

Finely chop the red onion. Keep it small so it’s not overpowering. If you find raw onion too strong, rinse the chopped pieces under cold water to mellow the flavor a bit.

Once everything’s chopped, set it aside in separate piles for easy layering later.

If you’re adding bacon (and I really recommend you do), let’s cook it now. This should take about 5-7 minutes.

Drain the bacon on a paper towel to remove excess grease, then crumble it into small pieces.

Pro Tip: If you want to save time, you can use pre-cooked bacon or bacon bits instead, but cooking it fresh adds the best crunch and flavor.

Now let’s get the dressing ready. This step takes about 3 minutes.

In a small bowl or jar, combine 1 cup of mayonnaise, 1/4 cup sour cream, 2 tablespoons of white vinegar, and 1 tablespoon of sugar.

Whisk everything together until smooth. You’ll notice it will thicken up nicely.

Taste and adjust! If you want it a little tangier, add more vinegar. For extra creaminess, you can stir in a little more mayo or sour cream.

Pro Tip: If you want to make the dressing a day ahead, it’ll taste even better after sitting in the fridge for a few hours!

Start with the romaine lettuce as the first layer. Spread it evenly across the bottom of your clear bowl. This will create a nice base that’s crunchy and fresh.

Add a layer of peas on top of the lettuce. These peas should be thawed, and they’ll give a pop of green and sweetness to the salad.

Next, sprinkle the cucumber over the peas. Try to distribute it evenly so every bite has some cucumber.

Layer the tomatoes next. The bright red color will make it look so pretty!

Sprinkle the bacon over the onions. Bacon adds a crispy, salty crunch that brings all the layers together.

Finish with a layer of shredded cheddar cheese. The cheese will melt a little into the other ingredients, adding richness to the salad.

We’re almost there! This should take about 2 minutes.

Spread the dressing over the top of the cheese layer. Use a spoon or spatula to evenly cover the entire salad with the creamy dressing. Don’t skip this step! The dressing is the key to bringing all the flavors together.

Cover and refrigerate. If you’re making this ahead of time, pop it in the fridge for at least an hour. This allows the flavors to meld together and makes it even more delicious.

Pro Tip: If you don’t want the dressing to soak into the salad, layer the dressing just before serving. This will keep everything crispy and fresh!

Once everything is layered and chilled (if you have time), it's ready to serve! This will take about 5 minutes.

Scoop out generous portions and enjoy the crunchy, creamy, and savory goodness of each bite.

If you're serving it to a crowd, make sure to have extra forks or spoons on hand, because it’s so good, everyone will want seconds!