Wash the iceberg lettuce well and dry it completely with clean paper towels today. Chop the leaves into small, even pieces and place them at the very bottom of your glass bowl.

Fry the bacon in a large skillet over a medium heat until it is brown and very crispy. Drain the grease on paper towels, crumble the strips into small bits, and set them aside.

Place the sliced hard-boiled eggs carefully over the green lettuce layer in the glass bowl. Try to push some slices against the glass so the yellow and white colors show through beautifully.

Sprinkle the finely diced red onions evenly over the layer of sliced eggs in your tall bowl. The purple color looks wonderful against the white eggs and creates a very sharp and fresh flavor.

Spread the thawed and drained green peas over the onions to create a bright and colorful green layer. Make sure the peas are dry so they do not make the bottom layers watery.

In a small mixing bowl, whisk the mayonnaise, sour cream, sugar, salt, and pepper together well. Stir until the dressing is very smooth, creamy, and has a slightly sweet and tangy taste.

Spread the creamy dressing over the top of the pea layer using a large spoon or spatula. Spread it all the way to the edges of the glass to seal the vegetables underneath.

Sprinkle the shredded sharp cheddar cheese generously over the top of the thick and creamy white dressing. The orange cheese adds a beautiful pop of color and a nice salty finish today.

Sprinkle the crispy crumbled bacon bits over the cheese layer just before you are ready to serve. This keeps the bacon very crunchy and adds a deep smoky flavor to every single bite.

Top the salad with chopped fresh chives for a final touch of bright green herbal flavor. Cover the bowl with plastic wrap and chill in the fridge for at least four hours.