Instructions

1. Cook your bacon until crisp and then slice into bite-size pieces. Set aside. Reserve 1/4 cup of the bacon to garnish the top of the salad
2. Make the dressing: In a separate bowl, stir together the mayonnaise, sour cream, sugar substitute, salt, pepper, and apple cider vinegar. Combine until fully incorporated. Set aside.
3. Chop the iceberg lettuce and set it aside.
4. Chop or slice the hard-boiled eggs and season with salt and pepper. Set aside. Optional reserve a few slices to add to garnish the top of the salad.
5. Peel and slice the cucumber and set aside.
6. Chop the green onions and set them aside. Reserve a couple of tablespoons to garnish the top of the salad.
7. Slice the onion and set it aside.
8. Begin to layer the salad by adding the chopped lettuce to the bottom of the bowl of a large salad bowl or a large trifle dish
9. Next, add the cucumber layer. Lightly press down the cucumber layer into the lettuce.
10. Add the layer of chopped green onions being sure to spread evenly.
11. Add the red onion layer.
12. Add the cherry tomatoes using a small plate press these layers lightly.
13. Add the shredded carrots.
14. Add the sliced boiled eggs.
15. Next, add the bacon pieces being sure to cover the surface of the salad completely.
16. Add the dressing being sure to top the entire surface of the salad.
17. Add the shredded cheddar cheese to cover the top of the salad.
18. Garnish the top of the salad with reserved bacon, green onions, and egg slices.
19. Refrigerate the salad until ready to serve. This salad can be made ahead up of 36 hours.
20. Once ready to serve simply toss the salad so that layers get covered in the dressing.