From Rose Ann Long.
This classic layered salad is a mainstay at summer outings.
1 head of lettuce, washed and broken into bite size pieces
¼ cup each of...
chopped green pepper
1 can of thinly sliced water chestnuts
1 package of frozen peas -- just rinsed and broken apart - sprinkle 1 tablespoon of sugar over the peas
1 pint Hellmann's mayonnaise
1 cup crumbled bacon
3 to 4 hard cooked eggs
1 large sliced tomato
Combine first four ingredients and divide into 7 layers. Place layers in a 3 quart casserole dish and spread mayonnaise between each layer. Sprinkle top layer with Parmesan cheese. Top dish with crumbled bacon, sliced hard cooked eggs, and sliced tomatoes. Refrigerate for at least 8 hours.