2 cups shredded romaine
2 cups shredded iceberg lettuce
4 oz. cooked bacon
4 large eggs, hard cooked
1 cup chopped red onion
1 cup fresh or frozen peas, boiled until tender
1 cup grated carrots
1 cup mayonnaise
1 cup sour cream
½ lb. shredded Swiss cheese
Makes 4 to 6 servings
1. Place romaine and iceberg lettuce in bottom of a 10 to 12 cup clear glass bowl with a generous diameter and set aside.
2. Finely chop bacon and eggs. Layer bacon, eggs, and onion separately over shredded greens.
3. Add a layer of peas and a layer of carrots. Mix mayonnaise and sour cream together and spread on top of salad.
4. Top with Swiss cheese and serve.