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LAYERED LETTUCE SALAD

This is from Country Extra magazine and was submitted by Julia Burkholder. It is a layered salad and very pretty if a glass bowl is used.





List of Ingredients



• 1 head lettuce, torn in bite sized pices
  
• 1 cup minced fresh parsley
  
• 4 hard cooked eggs, sliced
  
• 2 large tomatoes, chopped
  
• 1 package (10 ounces) frozen peas, parboiled
  
• 6 bacon strips, cooked and crumbled
  
• 1 cup ( 4 ounces) shredded cheddar cheese
  
• 1 small red onion, chopped
  
• DRESSING
  
• 1 1/2 cups mayonnaise
  
• 1/2 cup sour cream
  
• 1 teaspoon dill weed
  
• 3/4 teaspoon dried basil
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon pepper
  
• fresh dill sprigs, optional
  






Instructions



1. In a large salad bowl, layer the first eight ingredients in order listed. In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper. Carefully spread on top of salad. Cover and refrigerate for several hours or overnight. Garnish with dill sprigs if desired. Yield 12 servings.