Ingredients
For the Salad
4 cups iceberg lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup green peas (fresh or thawed frozen)
½ cup red bell pepper, diced
¼ cup red onion, diced
½ cup cheddar cheese, cut into small cubes or shredded
For the Creamy Dressing
½ cup mayonnaise
¼ cup sour cream or plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Optional Garnish
Extra shredded cheddar cheese
Fresh parsley
Cracked black pepper
Instructions
Step 1: Prepare the Vegetables
Wash and dry all vegetables thoroughly. Chop the lettuce into bite-sized pieces. Slice the cherry tomatoes in half, dice the cucumber, red bell pepper, and red onion, and measure the peas.
Step 2: Make the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
Step 3: Assemble the Salad
In a large salad bowl, add the lettuce, tomatoes, cucumber, peas, bell pepper, onion, and cheddar cheese.
Step 4: Add the Dressing
Pour the creamy dressing over the vegetables and gently toss everything together until evenly coated without crushing the vegetables.
Step 5: Garnish
Top with a drizzle of extra dressing, a sprinkle of cheddar cheese, fresh parsley, and cracked black pepper if desired.
Step 6: Serve
Serve immediately for the freshest texture, or chill for 15–20 minutes before serving for an even cooler, more refreshing salad.