Sassy St. Croix Summer Salad

Ingredients

1 head iceberg lettuce, broken into bite-size pieces

½ teaspoon salt

¼ sweet onion, thinly sliced

4 hard-cooked eggs, chopped

1 cup frozen peas, thawed

3 celery ribs, thinly sliced

1 red bell pepper, chopped

1 cucumber, halved lengthwise, seeded, and thinly sliced

2 cups cooked chicken breast, chopped (may use rotisserie chicken)

1 cup shredded sharp cheddar cheese

½ cup mayonnaise

2 tablespoons cider vinegar

1 teaspoon hot sauce

2 teaspoon honey

1 teaspoon pepper

2 tomatoes, cut into wedges

Serves: 10

Instructions

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

Place lettuce in large serving bowl and sprinkle with salt. Drain and pat dry.

Layer onion, eggs, peas, celery, bell pepper, cucumber, chicken and cheese over the lettuce.

In a small bowl, whisk together mayonnaise, vinegar, hot sauce, honey and pepper. Spread evenly over top of salad. Cover and refrigerate up to 24 hours.

To serve, remove from refrigerator and let stand at room temperature for 15 minutes.

Toss until evenly coated with dressing. Garnish with fresh tomato wedges and serve immediately.