Instructions

1. Make your hard boiled eggs. You'll need about 6-8 large eggs for this recipe. I love using my Instant Pot Hard Boiled Egg recipe for quick and perfect eggs. Once cooked, cut eggs into quarters.
2. Prepare your bacon. To get perfect crisp bacon I opt to fry it up in a skillet while my eggs are cooking! Crumble the bacon once it is cooked to a crisp!
3. Cut and dice your remaining vegetables. (see ingredients above).
4. Mix the dressing. Using a medium size bowl, whisk together the mayonnaise, sour cream, buttermilk, granulated sugar, cider vinegar, salt, pepper, and onion powder.
5. Assemble the salad. In a large trifle bowl or clear glass salad bowl, layer ½ of the chopped lettuce, cherry tomatoes, red onion, hard boiled eggs. Add about ⅓ of the dressing. Top with the remaining lettuce, black olives, peas, and red bell pepper. Add the remaining dressing on top. 
6. Garnish the top of the salad with shredded cheese, bacon crumbles, and green onions slices (optional). 
7. Refrigerate. It's very important for a seven layer salad to chill in the refrigerator for 8 hours or overnight. Cover with plastic wrap and refrigerate. SERVE and ENJOY.