Stahlbush Island Farms' Crunchy Green Pea Salad

• 1 head lettuce, shredded (a crisp variety like iceberg or romaine hearts)
• 1 cup chopped celery & leaves
• 1 large bell pepper, seeded, membrane removed and cut into small chunks (if available, use a variety of colors ( orange, red, yellow, purple)
• 4 green onions, sliced (use purple-green onions if you can find them-look for them in farmers' markets.)
• 10 ounces frozen green peas, thawed (if you have on hand fresh garden peas or snap peas by all means use them!)
• 12 cup mayonnaise
• 12 cup sour cream or 12 cup softened cream cheese
• 1 tablespoon sugar
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lemon zest
• milk, buttermilk (or milk substitute) or cream, to thin (or milk substitute)
• salt and black pepper, to taste
• 2 -3 tablespoons minced fresh herbs, of your choice (optional)
• 12 cup parmesan cheese
• 2 slices vegetarian bacon, cooked and cut into small pieces (for the bacon lovers, okay to substitute regular bacon)

1. Wash the lettuce well before shredding then dry well in a salad spinner.
2. In a trifle bowl or on a large platter, arrange the lettuce, celery, bell pepper, and green onions in that order.
3. For the top layer add the thawed green peas (frozen or partially thawed green peas okay if not serving immediately).
4. Cover and chill until ready to serve.
5. Combine the dressing ingredients in small non-reactive bowl.
6. Use the milk or milk substitute to thin to desired consistency.
7. Best prepared 1 hour in advance of serving for best flavor.
8. Just before serving, sprinkle the top of the salad with cheese (either grated, cubed small, or shaved-your choice).
9. Garnish with the bacon bits.
10. Serve dressing on the side.
11. Servings are estimated.

head lettuce, celery, bell pepper, green onions, green peas, mayonnaise, sour cream, sugar, mustard, lemon zest, milk, salt, fresh herbs, parmesan cheese, vegetarian bacon

Taken from www.food.com/recipe/stahlbush-island-farms-crunchy-green-pea-salad-458835 (may not work)