Ingredients:

  • 6 cups iceberg lettuce, shredded (about 1 medium head)
  • 1 ½ cups cherry tomatoes, halved (approximately 10–12 tomatoes)
  • 1 ½ cups frozen corn kernels, thawed (about 225 g)
  • 1 cup cucumber, peeled and diced (about 120 g)
  • ½ cup red onion, finely diced (about 70 g)
  • 6 large eggs, hard boiled and chopped
  • 8 slices bacon, cooked crisp and crumbled
  • 1 cup sharp cheddar cheese, shredded (about 100 g)
  • 1 ½ cups mayonnaise (about 360 ml)
  • 1 tablespoon white vinegar or apple cider vinegar
  • 1 tablespoon granulated sugar
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the ingredients: Hard boil eggs by placing them in a saucepan with cold water, bringing to a boil, simmering for 10 minutes, then cooling and peeling. Cook bacon until crisp and crumble. Wash and prepare vegetables by shredding lettuce, halving tomatoes, dicing cucumber and red onion, and thawing corn.
  2. Make the dressing: Whisk together mayonnaise, vinegar, sugar, salt, and freshly ground black pepper until smooth and slightly tangy.
  3. Layer the salad in a large clear glass bowl: Start with shredded lettuce, followed by cherry tomatoes, diced cucumber, thawed corn, red onion, chopped eggs, crumbled bacon, and shredded cheddar cheese.
  4. Top with the dressing: Spoon or spread the dressing evenly over the layered ingredients.
  5. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld and the layers firm up.