9 Layered Salad - cooking recipe

Ingredients

1 head iceberg lettuce (large or any lettuce of your choice)
14 ounces cherry tomatoes
1 onion (large or Red, White or Yellow)
1 (16 ounce) bag frozen corn
1 (16 ounce) bag frozen peas
6 hard-boiled eggs
1 (30 ounce) jar mayonnaise
16 ounces shredded cheddar cheese
1/2 cup sugar

Preparation

Boil the eggs for 15 minutes and set aside to cool.
Thaw out the corn and peas.
Chop the lettuce up, rinse and dry very well.
In a large aluminum pan, lay the lettuce evenly through out.
Layer the chopped onions, boiled eggs, corn and peas through out the pan.
Take a knife and spread the mayonaise over the lettuce and vegetables.
Sprinkle the sugar on top of the mayonaise.
Sprinkle the shredded cheese over the entire pan covering the mayonaise.
Place the tomatoes on top, gently pushing them into the cheese.
Cover with plastic wrap or aluminum foil.
Place in the fridge until serving time.