Layered Salad 4 cups torn Bibb lettuce 4 cups torn iceberg lettuce 6 large hard-cooked eggs, grated 1 cup chopped celery 1 cup sliced green onions 1 lb. bacon, cooked and crumbled 1 (8 oz) can sliced water chestnuts, drained 1 (10 oz) package frozen peas, thawed 1 1/2 to 2 cups mayonnaise 1/2 cup grated Parmesan cheese 2 T. sugar Layer first 8 ingredients in a large bowl. Combine mayonnaise and next 2 ingredients, spread over peas, sealing to edge of bowl. Cover and refrigerate 8 hours or overnight. Yield: 8-10 servings. |