Cook the bacon until crispy, about 8-10 minutes over medium heat. Crumble and set aside.

Soak the chopped red onion in cold water for about 10 minutes to mellow its flavor.

Hard-boil the eggs by simmering them in boiling water for 8-9 minutes, then cool, peel, and chop.

In a mixing bowl, combine Greek yogurt, Parmesan cheese, honey, apple cider vinegar, kosher salt, and garlic powder. Whisk until smooth.

In a clear bowl, layer chopped romaine, cherry tomatoes, soaked red onion, thawed peas, and chopped hard-boiled eggs.

Spread the Greek yogurt dressing evenly over the layered ingredients.

Top with shredded cheddar cheese and crumbled bacon.

Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

When ready to serve, use long salad tongs to scoop and plate the salad.