Seven Layer Salad
boiled and quartered
cooked and crumbled
roughly chopped green leaf lettuce
frozen petite peas
can sliced black olives
red bell pepper
seeded and thinly sliced
colby-jack or cheddar cheese
Place eggs in a large pot in a single layer. Fill with enough water to cover tops by one inch. Heat to boiling, then remove from heat and cover. Let stand 12 minutes.
Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and cut into wedges or chop. Set aside.
Fry the bacon in a large skillet until crisp then move to paper towels to drain and cool.
In a large trifle or salad bowl layer 1/2 lettuce, onion, cherry tomatoes, egg, light drizzle of dressing. Remaining lettuce, olives, peas, bell pepper.
In a medium size mixing bowl whisk together mayonnaise, sour cream, buttermilk, cider vinegar, sugar, garlic salt, lemon pepper and onion powder until fully combined. Spread on top.
Sprinkle the top with shredded cheese and bacon. Garnish with green onion, if desired. Cover with plastic wrap and chill for 8 hours or overnight.
I recommend that you season the egg layer with salt and pepper then continue with the layers per the recipe. Avoid adding salt to the tomato layer or it can make the salad soggy.