Ingredients The Salad Layers: 3 cups lettuce or mixed greens (chopped) 1 cup cucumber (diced) 1 cup cherry tomatoes (halved or chopped) ½ cup shredded carrots (Note: If you want to match 178287.jpg exactly, you can substitute or complement the carrots with an explicit layer of chopped hard-boiled eggs!) 4-5 hard-boiled eggs (chopped) 1 cup cheddar cheese (shredded) ⅓ cup green onions (sliced, for garnish) The Creamy Dressing: ½ cup mayonnaise ½ cup sour cream or plain Greek yogurt 1 teaspoon Dijon mustard ½ teaspoon garlic powder Salt and freshly cracked black pepper (to taste) Step-by-Step Instructions Step 1: Prep the Dressing In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, garlic powder, salt, and black pepper until completely smooth. Set it aside so the flavors can meld while you build the salad. Step 2: Build the Base Layers To get that stunning presentation seen in 178287.jpg, use a large, clear glass trifle bowl or a deep glass salad bowl. Layer the ingredients in the following order, spreading each out evenly to the edges of the bowl: First Layer: Pack the chopped lettuce or mixed greens into the bottom. Second Layer: Add the diced cucumbers. Third Layer: Add the chopped cherry tomatoes. Fourth Layer: Evenly scatter the chopped hard-boiled eggs. Fifth Layer: Sprinkle the shredded cheddar cheese completely over the eggs. Step 3: Seal with Dressing Carefully spoon the creamy dressing over the cheese layer. Use a spatula to gently spread it all the way to the edges of the glass. This acts as a “seal” to keep the veggies crisp beneath it. Step 4: Garnish and Chill Top the dressing with the sliced green onions and an extra sprinkle of freshly cracked black pepper. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1–2 hours before serving.
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