7-Layer Salad

Ingredients

• 1 1/4 cups mayonnaise
• 1 Tbsp. honey
• 2 tsp. apple cider vinegar
• 1/2 tsp. garlic powder
• 1 1/4 tsp. kosher salt, divided
• 2 (15 1/2-oz.) cans black-eyed peas, drained and rinsed (about 3 cups)
• 1/4 tsp. cayenne pepper
• 1/4 tsp. smoked paprika
• 8 cups chopped iceberg lettuce (from 1 small (1 1/2 lb.) head)
• 1 medium (8 oz.) red onion, thinly sliced (about 2 cups)
• 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
• 1 lb. thick-cut center-cut bacon, cooked and chopped (about 2 cups)
• 6 hard-cooked eggs, cut lengthwise into 4 wedges (about 2 cups)
• 2 cups grape tomatoes (from 1 pt. tomatoes), halved horizontally
• 2 oz. Parmesan cheese, grated (about 1/2 cup)
• Sliced scallions

Instructions

1. Make mayonnaise dressing: Whisk together mayonnaise, honey, apple cider vinegar, garlic powder, and 3/4 teaspoon of the salt in a medium bowl until well combined. Cover dressing, and refrigerate until ready to use.
2. Make black-eyed pea mixture: In a separate medium bowl, stir together black-eyed peas, cayenne pepper, smoked paprika, and remaining 1/2 teaspoon salt.
3. Build salad layers: Place lettuce in bottom of a 6-quart trifle dish in an even layer.
4. Add onions: Top with red onion slices, starting at edge of dish and working toward center. (This ensures distinct even layers.)
5. Add remaining ingredients: Top with Cheddar cheese, bacon, eggs, black-eyed pea mixture, and tomatoes.
6. Add dressing and final toppings: Spoon dressing over tomatoes in an even layer. Sprinkle evenly with Parmesan cheese. Garnish with sliced scallions. Serve immediately.