Layered Vegetable Salad - cooking recipe

Ingredients

shredded lettuce to generously cover bottom of 13 x 9-inch pan
1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. bell pepper
1/2 c. sliced water chestnuts
1/2 c. thinly sliced cauliflower
1/2 c. chopped broccoli
1 (10 oz.) pkg. frozen English peas, thawed, drained until all moisture is removed
1 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
2 Tbsp. sugar
2 c. mayonnaise
1 jar Bac*Os or several slices cooked bacon, crumbled

Preparation

Place shredded lettuce in bottom of pan.
Add layers of all or some
of the vegetables listed.
Add Mozzarella.
Make mixture of Parmesan, sugar and mayonnaise.\tCover salad.
Add Bac*Os or bacon
just before serving.
Let this set overnight if possible. The secret to having this salad really crisp and good is
getting all the moisture out of everything including the lettuce.
Blot it\twith
a
towel\tor
paper towels after shredding.
Be
sure other
vegetables
are squeezed out real dry.