Layered Salad - cooking recipe

Ingredients

1 head lettuce, shredded
1 can sliced water chestnuts
1/3 c. chopped green onion
1/3 c. chopped celery
1 (10 oz.) pkg. frozen green peas
2 c. mayonnaise
3/4 lb. bacon, fried crisp, drained and crumbled
4 hard-cooked eggs, chopped
sliced tomatoes
Parmesan and Romano cheese

Preparation

In large bowl, place lettuce and water chestnuts.
Top with onion, celery and peas in this order.
Cover with mayonnaise (frost as cake).
Chill overnight.
Put crumbled bacon on top, then chopped eggs.
Add sliced tomatoes until covered.
Top with cheese.
Do not toss.
When ready to serve, dig deep and get some of each layer.
Makes 10 to 12 servings.