Make-Ahead Layered Salad

Ingredients

• 4 cups baby arugula 
• 4 slices precooked bacon finely chopped
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon cider vinegar 
• 0.5 teaspoon optional: dill dried
• 1 tablespoon chives fresh minced
• 1  garlic clove finely grated
• 2 cups grape tomatoes halved
• 0.5 cup greek yogurt plain fat-free
• 4  precooked hard-cooked eggs chopped
• 0.1 teaspoon kosher salt 
• 0.5 cup canola mayonnaise such as Hellmann's
• 0.3 cup nonfat buttermilk 
• 0.5 cup prechopped onion red
• 0.5 teaspoon onion powder 
• 0.5 teaspoon paprika 
• 2 cups peas green frozen thawed
• 4 cups prechopped romaine lettuce 
• 0.8 cup preshredded sharp cheddar cheese 
• 0.5 teaspoon sugar 

Equipment

• bowl

Directions

1. Combine lettuce and arugula in a large glass serving bowl. Arrange onion over greens in an even layer; top with tomatoes.
2. Sprinkle eggs over tomatoes; sprinkle bacon over eggs.
3. Spread peas evenly over bacon.
4. Combine mayonnaise and next 10 ingredients (through garlic) in a medium bowl.
5. Spread mayonnaise mixture over peas; top with cheese and chives.