Layered Lettuce Salad

1 medium head lettuce, torn
1 cup minced fresh parsley
4 hard-cooked eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed and patted dry
6 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1 small red onion, chopped

Dressing
1-1/2 cups mayonnaise
1/2 cup sour cream
1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs, optional

In a large salad bowl, layer in order the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion. In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper.

Carefully spread on top of salad. Cover and refrigerate for several hours or overnight. Garnish with dill sprigs if desired. Makes 12 servings.