8 cups chopped romaine or iceberg lettuce
1 small red onion, thinly sliced
2 cans (10 oz each) black-eyed peas, rinsed and drained, or 2 1/2 cups cooked from dried
1 can (14 oz) quartered artichoke hearts, drained & chopped
1 can (2.25 oz) sliced black olives, drained
1 lb. cooked bacon, crumbled (reserve 1/4 cup for topping)
1 cup shredded sharp cheddar cheese (reserve 1/4 cup for topping)
¾ cup mayonnaise (full-fat)
¾ cup sour cream (full-fat)
1 medium red bell pepper, chopped
1 2 jalapeños, finely diced (adjust for heat) a shake of pepper and tajine
Assemble layers in a clear 13×9 glass dish:
Bottom: romaine/iceberg lettuce
Onion layer
Frozen peas
Artichoke hearts
Black olives
Most of the bacon
Sprinkle with ¾ cup cheddar
then a shake of pepper and tajine
Make dressing: In a bowl, stir mayonnaise and sour cream until smooth and creamy
Frost: Spread dressing evenly over the top of the salad.
Top off: Sprinkle remaining cheddar and reserved bacon over the dressing.
Chill: Cover and refrigerate overnight (or at least 8 hours). Flavors meld and texture stays crisp.