Directions
In a large salad bowl, layer the chopped lettuce as the base.
Arrange the cherry tomatoes evenly over the lettuce layer.
Add a layer of diced cucumber followed by diced bell pepper.
Scatter thinly sliced red onion over the bell pepper layer.
Sprinkle the crumbled bacon on top, creating the fifth layer.
Generously sprinkle shredded cheddar cheese over the bacon layer.
In a separate bowl, mix together mayonnaise, sour cream, sugar, salt, and pepper to create the dressing.
Spread the dressing evenly over the top layer of cheese, covering the entire surface.
Cover and refrigerate the salad for at least one hour to allow the flavors to meld.
Before serving, gently toss the salad to ensure that the dressing coats all the layers evenly.
Garnish with additional bacon crumbles and cheese if desired.
Serve chilled and enjoy!
Storage Tips
If you have any leftovers (which is rare!), store the salad in an airtight container in the refrigerator. It will keep well for up to 2 days, although it’s best enjoyed fresh.
Recipe Swaps and Variations
Feel free to customize this recipe to suit your taste preferences and dietary restrictions. Here are some ideas:
Swap iceberg lettuce for romaine or mixed greens for a different flavor profile.
Add avocado slices or boiled eggs for extra creaminess and protein.
Substitute turkey bacon or vegetarian bacon for a healthier alternative.
Use Greek yogurt instead of sour cream for a lighter dressing option.
Experiment with different cheeses such as feta or blue cheese for a unique twist.
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