First Step: Prepare Fresh Ingredients
Start by washing and thoroughly drying all your fresh vegetables, including iceberg lettuce and baby spinach if using. Chop the lettuce into bite-sized pieces and set aside. Hard boil the eggs, then peel and chop them into medium chunks. Cook bacon until crispy, drain, and chop or crumble. Prepare tomatoes by chopping evenly, and thinly slice green onions for a delicate crunch. Partially thaw frozen peas to room temperature, ensuring they’re no longer icy.

Second Step: Build the Salad Foundation
Choose a large, clear glass bowl or trifle dish to assemble and showcase the salad’s colorful layers. Start by spreading the chopped iceberg lettuce and spinach evenly on the bottom. Sprinkle with a pinch of salt and freshly ground black pepper to season the first layer. An even foundation avoids sogginess later and creates an attractive base.

Third Step: Add Subsequent Layers
Place an even layer of peas across the greens as the second layer. Follow with a layer of chopped hard-boiled eggs, distributing them evenly. Next, spread the chopped tomatoes as the fourth layer, then sprinkle the thinly sliced green onions for a touch of mild sharpness. Lightly season each vegetable layer with salt and pepper to bring out flavors.

Fourth Step: Add Cheese and Bacon Layers
Sprinkle the grated cheddar cheese generously over the onions. Top this with the cooked and chopped or crumbled bacon, offering smoky crunch and savory richness, visually punctuating the layers and enhancing texture complexity.

Fifth Step: Prepare and Pour the Creamy Dressing
In a separate bowl, combine mayonnaise, sour cream, and sugar or apple cider vinegar for a tangy twist to make the creamy dressing. Whisk until smooth and even. Pour the dressing evenly over the top layer of cheese (or over peas, depending on your layering preference) and spread carefully to the edges. This seal preserves the freshness and prevents the salad from becoming soggy.

Final Step: Garnish and Chill
Sprinkle chopped fresh dill over the salad for a fragrant, herby finish. Optionally, add extra bacon, cheese, or peas for a festive look. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 to 8 hours or up to a full day to allow flavors to marry beautifully and the salad to chill well before serving.