Layered Salad

• 1 head iceburg lettuce
• 3 bunches green onions
• 1-2 cans sliced water chestnuts
• mayonaise
• parmesan cheese
• 2-3 large tomatoes
• 4-5 eggs
• 8-10 slices crisp bacon

1. The day before:
2. Cut up lettuce in large glass bowl. Cover with chopped green onions. Layer with sliced water chestnuts.
3. Cover with a generous layer of mayonaise, being sure to seal the edges of the bowl. Sprinkle liberally with parmesan cheese. Cover bowl with plastic wrap and refridgerate overnight.
4. Before serving:
5. Arrange sliced eggs over salad. Cut tomatos into wedges and place on salad. Sprinkle with crumbled bacon.
6. Just before serving, make several cuts through the layers with a sharp knife, like slicing a pie.

iceburg lettuce, green onions, water, mayonaise, parmesan cheese, tomatoes, eggs, bacon

Taken from www.epicurious.com/recipes/member/views/layered-salad-50038607 (may not work)