My sister-in-law, Kim makes this salad all the time, and I love it. I think that she originally got the recipe from the Lion House Cookbook, where it is called something like Sarah's salad. But Kim made some changes to it, and I make it exactly like Kim does. It is a nice salad to make for potluck type occasions because you don't have to transport a bunch of different dressings to go with it, and because of the way you layer it, it doesn't go wilty or soggy if you make it ahead of time. All of the measurements below are approximate. I have never actually measured anything in making it, but tried to come up with measurements the last time I made it. The only important part to get right, is that you use equal parts mayo and sour cream for the dressing. Also, you can use different veggies in the layers, just make sure your last layer before the dressing is something that won't wilt.
Kim's Layered Salad
1 head iceberg lettuce, chopped
1 cucumber, cut into fourths then sliced
1 cup frozen petite peas
1 cup mayo
1 cup sour cream
1/3 cup parmesan cheese
1 cup shredded cheddar cheese
1/2 lb cooked and crumbled bacon
Mix mayo and sour cream. Set aside. Layer in large bowl in this order: Lettuce, cucumber, then peas. Spread mayo/sour cream mixture carefully over the peas. Sprinkle the parmesan cheese over the top. Then sprinkle the cheddar cheese over that, and top with bacon pieces.