Serve seven-layer salad layered in a glass bowl with a spoon, and toss it immediately before eating. To make it, use lettuce, peas, onion, bacon and cauliflower or opt for spinach, hard-boiled eggs, peas, tomatoes and green onions.
In the bottom of a glass bowl, add 2 chopped heads of iceberg lettuce and 8 ounces of baby spinach, and season it with salt and pepper to taste. On top of the spinach, add layers of 8 chopped hard-boiled eggs, 16 ounces of cooked and chopped bacon, 4 chopped tomatoes, 1 bunch of thinly sliced green onions and 8 ounces of grated cheddar cheese. Top the salad with 1 10-ounce bag of partially thawed frozen peas. To make the dressing, whisk together 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 tablespoon of sugar and freshly chopped dill, and spread it on top of the peas.
To make another seven-layer salad with peas, start with 1 chopped head of iceberg lettuce, and add 1 chopped red onion, 1 10-ounce package of thawed frozen peas, 10 ounces of shredded cheddar cheese, 1 cup of chopped cauliflower and 1 pound of chopped bacon. Whisk 2 tablespoons of white sugar and 2/3 cup of grated Parmesan cheese into 1 1/4 cups of mayonnaise, and spread it over the top of the salad.