Layered Summer Salad

• 3 c. shredded lettuce
• 1/2 c. sliced celery
• 8 oz. can drained water chestnuts, sliced
• 1/4 c. sliced green onion
• 1 1/2 c. mayonnaise or salad dressing
• 3/4 tsp. season salt
• 1 c. frozen peas, thawed and drained
• 4 oz. (1 cup) shredded Cheddar cheese
• 3 hard cooked eggs
• 1 medium tomato, cut into wedges
• 1/2 lb. bacon, fried and crumbled

1. Put lettuce in large bowl.
2. Sprinkle with celery, water chestnuts and green onions.
3. In small bowl, mix mayonnaise and seasoned salt.
4. Spread 3/4 cup mayonnaise over celery, water chestnuts and onions.
5. Sprinkle with peas and cheese.
6. Spread remaining 3/4 cup mayonnaise over peas and cheese.
7. Garnish with chopped eggs, tomatoes and bacon.
8. Refrigerate 2 hours or overnight.
9. Store in refrigerator.

shredded lettuce, celery, water chestnuts, green onion, mayonnaise, season salt, frozen peas, cheddar cheese, eggs, tomato, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357640 (may not work)