Layered Vegetable Salad(24-Hour)

• 4 c. torn lettuce
• 1 c. sliced green onions
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 3/4 c. shredded carrot
• 1 c. shredded Cheddar cheese
• 1/4 c. shredded Parmesan cheese
• 6 slices bacon, crisp cooked and crumbled
• 1 (10 oz.) pkg. frozen peas, thawed
• 2 hard-boiled eggs, chopped
• 3/4 to 1 c. mayonnaise or salad dressing
• 2 Tbsp. diced pimiento (optional)

1. Place lettuce in flat bottom round salad bowl.
2. Layer onions, celery, pepper, carrots, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, bacon, peas and eggs over lettuce.
3. Spread mayonnaise on top and sprinkle remaining 1/4 cup cheese on top.
4. Pimiento may be added for garnish.
5. Cover and chill for 2 to 24 hours before serving.

torn lettuce, green onions, celery, green pepper, carrot, cheddar cheese, parmesan cheese, bacon, frozen peas, eggs, mayonnaise, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024562 (may not work)