24-Hour Layered Vegetable Salad - cooking recipe

Ingredients

lettuce
scallions, sliced thin
celery, sliced thin
1 box unthawed frozen peas
1/2 lb. bacon, cooked crisp, well drained and broken into pieces
1 1/2 c. mayonnaise
2 Tbsp. sugar
1/2 c. Parmesan cheese
2 to 3 eggs, hard-boiled

Preparation

Layer bits of lettuce in 9 x 13-inch dish, making a thick layer.
Top with a layer of thinly sliced scallions.
Add a layer of thinly sliced celery.
Add frozen peas.
Top with crumbled bacon bits.
Mix 1 1/2 cups mayonnaise plus 2 tablespoons sugar and spread on top.
Spread 1/2 cup grated Parmesan cheese over layered salad.
Seal with foil and refrigerate overnight.
Garnish with egg slices.