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Layered Lettuce Salad

Source of Recipe

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List of Ingredients

1 head lettuce (Iceburg or Romaine)
1 cup celery -- diced (or green pepper)
1 can water chestnuts, sliced (optional)
1 package (10 oz) frozen tiny peas, thawed & patted dry
1 bunch green onions -- chopped (or red onion)
4 eggs -- hard boiled (optional)
8 slices bacon -- fried and diced

2 cups mayonnaise or enough to cover veggies
2 tablespoons sugar
4 ounces cheddar cheese -- shredded





Recipe

Tear lettuce into small bite size pieces. Place in a bowl. Layer rest of the ingredients except bacon in order as listed above. Spread the mayonnaise over top of salad.
Sprinkle with sugar and top with grated cheese. Cover and refrigerate for 8 hours or overnight.

Right before serving, carefully remove the plastic wrap from the salad & sprinkle bacon over the top. To serve, scoop down to get dome of each layer in the serving. (I like to use a flat, shallow clear baking glass dish.

NOTE: may toss right before serving, if preferred. May use deep cler glass salad bowl.

Approx. 10 servings.