Layered Salad - cooking recipe

Ingredients

1 large lettuce
boiled eggs
chopped ham
shredded cheese
Bac*Os
cucumbers
shredded carrots
tomatoes
1 c. mayonnaise
1 c. sour cream
1 box frozen peas
potato/salad topping mix

Preparation

Combine mayonnaise and sour cream.
Refrigerate.
Rinse peas and drain, set aside.
Wash and cut lettuce in small pieces. Divide 1/2.
Place 1/2 lettuce in large bowl.
Slice boiled eggs and arrange around sides of bowl.
Place remaining eggs on lettuce.
Layer ham, cheese, Bac*Os, cucumbers and carrots. Arrange remaining lettuce on top.
Spread peas.
Spoon mayonnaise/sour cream sealing the salad.
Top with potato/salad topping mix and arrange tomato wedges.
Refrigerate until ready to use.
Can be made 24 hours in advance.