Ingredients
1 medium head iceberg lettuce, torn1 cup finely chopped fresh parsley4 hard-boiled large eggs, sliced2 large tomatoes, chopped1 package (10 ounces) frozen peas, thawed6 bacon strips, cooked and crumbled1 cup shredded cheddar cheese1 small red onion, finely choppedDRESSING:1-1/2 cups mayonnaise1/2 cup sour cream1 tablespoon snipped fresh dill or 1 teaspoon dill weed3/4 teaspoon dried basil1/2 teaspoon salt1/8 teaspoon pepperAdditional fresh dill
Preparation
In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad.
Refrigerate, covered, several hours or overnight. If desired, top with additional dill.
