Start by washing and shredding the iceberg lettuce, then placing it as the bottom layer in a large clear bowl. Add a generous handful of baby spinach on top, ensuring a vibrant green base. Sprinkle salt and pepper evenly over the layers to enhance the flavors.

Next, slice the hard-boiled eggs and layer them evenly over the greens, creating a creamy texture. Follow with a layer of chopped bacon, distributing it nicely for that savory crunch.

Dice the tomatoes and layer them on top of the bacon, followed by a sprinkle of chopped green onions. Finish this section with a generous layer of grated cheddar cheese.

Gently spread the frozen peas over the cheese layer, ensuring even distribution.

In a mixing bowl, combine the mayonnaise, sour cream, and optional sugar for a perfectly creamy dressing. Stir until smooth and well-blended.

Evenly spread the creamy dressing over the assembled salad layers, sealing in the freshness and flavors of the ingredients beneath.

Finally, cover the layered salad with plastic wrap and refrigerate it for at least a few hours or overnight.