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Last night, she decided to kick things up a notch, articulating new elements of her maturing style lexicon

Designed by Emily McCarthy in Savannah, Georgia, USA

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Prep Time 15 minutes Total Time 15 minutes 3/4 head iceberg lettuce outer leaves and core removed 1 cup frozen peas thawed 4 hard boiled eggs chopped 3/4 cup chopped green onions 2 medium tomatoes diced bite size pieces 6 slices bacon cooked crisp and crumbled 1 cup shredded cheddar cheese 1 cup mayonnaise like Dukes or Hellmanns 1 cup sour cream 2 tablespoons granulated sugar salt and pepper for sprinkling In a 3 1/2 quart glass bowl or trifle dish (make sure its at least that large), chop the lettuce in to bite size pieces and add it to the bottom of the bowl in an even layer