Whisk together the dressing ingredients in a medium size bowl. Refrigerate if not using within 90 minutes.
Prepping the Ingredients
Wash, dry, and chop the lettuce. Wash, peel, and shred the carrots. Wash, dry, and chop the celery and green onions into ¼" pieces. Chop the cherry tomatoes into quarters and let drain. Chop the cucumbers into ¼" pieces.
Cook the eggs to hard boiled stage. Chill in ice bath, peel and chop.
Thaw the peas, rinse, and drain.
Drain the canned olives.
Cook the bacon, let cool and then crumble into pieces (can be done the next day).
Shred the Cheese if needed (can be done the next day).
Assembling the Salad
In your glass bowl or container, layer the lettuce on the bottom. Make this layer twice as thick as the other layers. Then layer the remaining ingredients in this order; carrots, green onions & celery, black olives, eggs, tomatoes, cucumbers, peas, dressing. If the layers are getting too tall and you don't have room for your dressing, you can press them down to make room.
Spread the dressing over the top of the peas. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. You can top and serve immediately, but it's better to let it sit overnight.
Final Touches & Serving
Just before serving, remove the plastic wrap and top with the shredded cheese and bacon crumbles.
Using a long handled spoon, dish out one portion of the salad into a bowl or on a plate. The first scoop is always the messiest, but it gets much easier after that. Eat & Enjoy!