Seven-Layer Salad

Instructions

1. 1

   Cook the bacon until crisp.

   • Place bacon slices in a large skillet over medium heat.
   • Cook, turning occasionally, for 8-10 minutes until golden brown and crispy.
   • Transfer the bacon to a paper towel-lined plate to drain excess grease. Once cool, crumble into bite-sized pieces and set aside.
2. 2

   Prepare the creamy dressing.

   • In a medium bowl, whisk together the mayonnaise, granulated sugar, and grated Parmesan cheese until smooth and well combined.
   • Season with freshly ground black pepper. Set aside.
3. 3

   Assemble the salad layers.

   • In a large (3-4 quart) clear glass bowl or trifle dish, create distinct, even layers in the following order:
   • 1. Chopped iceberg lettuce (bottom layer)
   • 2. Chopped celery
   • 3. Thinly sliced red onion
   • 4. Frozen peas (spread them directly from the bag over the onions)
4. 4

   Add the dressing and chill.

   • Carefully spoon the prepared dressing over the layer of peas.
   • Using a spatula, spread the dressing evenly to cover the entire surface, sealing it to the edges of the bowl. This 'frosting' layer is crucial for keeping the salad fresh.
   • Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. Do not toss.
5. 5

   Add final toppings and serve.

   • Just before serving, remove the salad from the refrigerator.
   • Sprinkle the shredded cheddar cheese evenly over the dressing layer.
   • Top with the crumbled bacon.
   • To serve, use a large spoon to scoop down through all the layers, ensuring each portion gets a bit of everything.