Layered Lettuce Salad

• 1 medium head iceberg lettuce, torn
• 1 cup finely chopped fresh parsley
• 4 hard-boiled large eggs, sliced
• 2 large tomatoes, chopped
• 1 package (10 ounces) frozen peas, thawed
• 6 bacon strips, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1 small red onion, finely chopped
• 1-1/2 cups mayonnaise
• 1/2 cup sour cream
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 3/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Additional fresh dill

1. In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad.
2. Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

head iceberg lettuce, fresh parsley, eggs, tomatoes, frozen peas, bacon, cheddar cheese, red onion, mayonnaise, sour cream, dill, basil, salt, pepper, dill

Taken from www.tasteofhome.com/recipes/layered-lettuce-salad/ (may not work)