Layered Buffet Salad - cooking recipe

Ingredients

6 c. iceberg lettuce, torn
1 c. celery, chopped
1 (16 oz.) can cut green beans, drained
4 eggs, hard-boiled and sliced
1 c. green pepper, chopped
1/3 c. onion rings, thinly sliced
1 (7 oz.) can early peas, drained
2 c. mayonnaise
1 c. Cheddar cheese, coarsely grated

Preparation

In a large salad bowl, layer lettuce, celery, green beans, eggs, green pepper, onion rings and peas in order given.
Spread mayonnaise over the top. Sprinkle with cheese. Cover well and let stand overnight.