7 Layer Salad

Instructions

1. Cook and crumble or chop the bacon (see Baked Bacon in the Oven and Air Fryer Bacon for easy methods). Place the red onion in a small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain and pat dry.
2. Hard boil the eggs: Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel and chop.
3. Prepare the dressing: in a medium bowl, stir together the Greek yogurt, Parmesan, honey, vinegar, salt, and garlic powder. Taste and adjust seasoning as desired.
4. Place the romaine in the bottom of a LARGE, flat, clear serving bowl—you want to be able to see the layers and spread them evenly; a trifle bowl works well if you have one.
5. Next, build the salad layers, spreading each evenly. Start with the tomatoes and red onions.
6. Add the peas and eggs.
7. Spread the dressing evenly over the top. Layer on the cheese, then the bacon. Refrigerate for at least 1 hour (or overnight).
8. To serve, use long salad tongs or a similar long spoon that will allow you to reach down through the layers. Make sure each serving has a little of everything.