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DIG DEEP SALAD 
1 head lettuce (shredded)
2 med. red onions (sliced)
1-2 green peppers (sliced)
3-4 ribs celery (chopped)
8 oz. water chestnuts (sliced)
10 oz. frozen green peas (uncooked)
2 c. Hellmann's mayonnaise
Romano or Parmesan cheese
3 eggs (hard cooked)
4 strips bacon (cooked and crumbled)
1-2 tomatoes (sliced)

Layer first six ingredients in a serving bowl in order, beginning with lettuce. Spread mayonnaise over the top layer. Sprinkle with cheese. Do not stir. Cover and refrigerate. Garnish with sliced eggs, bacon and tomatoes. Serves 12-14.
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