8 cups iceberg lettuce or romaine
1 1/2 cups frozen peas defrosted
1 bell pepper red or yellow diced
1/2 cups cherry tomatoes halved
3 green onions sliced
1 1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh parsley
1 tablespoon fresh dill
2 teaspoons sugar
salt & pepper to taste
6 slices bacon cooked and crumbled
2 cups cheddar cheese
Place the lettuce in a 9×13 dish. Layer remaining vegetables.
Combine dressing ingredients and spread over lettuce. Top with cheese and bacon.
Cover and refrigerate overnight (or at least 4 hours) before serving.