Layered Garden Salad - cooking recipe

Ingredients

1/2 iceberg lettuce
9 ounces mushrooms
2 cups frozen peas
4 1/2 ounces cheddar cheese
2 hard-boiled eggs
1 cup mayonnaise
2 teaspoons French mustard
2 tablespoons sour cream
1 tablespoon lemon juice
6 spring onions
1 whole tomato
4 slices bacon
2 tablespoons parsley

Preparation

Coarsely shred lettuce, place in salad bowl. Sprinkle frozen peas over lettuce, add eggs (diced), finely sliced mushrooms and grated cheese.
Combine mayonnaise, mustard, sour cream, lemon and spring onions or finely sliced shallots.
Pour mayonnaise mix over lettuce and cover and refrigerate for a couple of hours or overnight.
Before serving fry bacon until crisp, sprinkle on salad mix top with tomato wedges and parsley (fresh or dried) before serving.