Layered Lettuce Salad – Cindy Leishman
1 head lettuce, broken
1 8 oz. can water chestnuts, sliced
1 10 oz. package frozen peas, thawed
diced green onions
sliced or diced green pepper
sliced celery
sliced radishes
1 c. mayonnaise or ½ c. mayonnaise and ½ c. salad dressing mixed ( I think it should be 1 1/2 c. total)
½ to 1 c. grated parmesan cheese
6 slices bacon, cooked crisp and crumbled (I double this)
Layer all in glass bowl or 9 X 13 pan starting with the lettuce on the bottom and ending with the mayonnaise spread all over the top. Spread parmesan on top of mayonaisses and sprinkle crumbled bacon on last. Just before serving, you can add diced boiled eggs or tomatoes on top. (I put bacon on just before serving. Let sit overnight in refrigerator.