Start by gathering all the ingredients. Chop your lettuce, spinach, tomatoes, and hard-boiled eggs. Cook bacon until crispy and chop it into bite-sized pieces. Wash and thinly slice your scallions. If you’re using sunflower seeds, toast them lightly in a small skillet to enhance their flavor.

In a medium bowl, combine the mayonnaise, sour cream, and Dijon mustard. Whisk until the mixture is smooth and creamy. If you prefer your dressing a bit sweeter, add sugar to taste. Set your dressing aside for a moment.

Grab a clear glass bowl for the best visual effect. Start by layering the iceberg lettuce on the bottom, about half of the total amount. The lettuce serves as a robust base. Next, layer the baby spinach on top of the lettuce. This green partner adds beautiful colors, making your salad appealing right from the start.

Now, sprinkle the chopped tomatoes over the spinach. They provide juiciness that contrasts nicely with the crunch of the greens. Following the tomatoes, layer your chopped hard-boiled eggs. They add protein and creaminess that balances the salad flawlessly.

Here comes the delicious part. Layer on the crispy bacon, followed by the shredded sharp cheddar cheese. These ingredients bring flavor to the forefront.

Spread the sweet peas over the cheese layer. If you like a little crunch and additional nuttiness, sprinkle some sunflower seeds over the top. Finally, pour the dressing evenly over the entire salad, ensuring each layer is properly coated.

Cover the bowl with plastic wrap or a lid and put it in the refrigerator. Letting it chill for at least an hour will help the flavors meld beautifully. Just before serving, give it a sprinkle of fresh dill for that pop of color and flavor.