5 c. torn iceberg lettuce
5 c. torn bibb lettuce
2/3 c. sliced red onion
2/3 c. chopped celery
1 med. red pepper, sliced
1 (8 oz.) sliced water chestnuts
1 (10 oz.) pkg. frozen peas, thawed
Parmesan Mayonnaise
1 tbsp. herb salad seasoning
2 med. tomatoes, wedged
3 hard cooked eggs, sliced
1/3 c. shredded Cheddar cheese
6 slices bacon, crumbled

Layer lettuces, red onions, celery, red pepper, water chestnuts and green peas in a large salad bowl. Pour Parmesan Mayonnaise over top. Sprinkle with salad seasoning. Cover tightly and refrigerate overnight. To serve, top salad with remaining ingredients in order listed.

PARMESAN MAYONNAISE:

1 egg
2 tbsp. grated Parmesan
2 tbsp. cider vinegar
1/2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. pepper
1 c. vegetable oil

Combine all ingredients in blender except oil. With blender running, add oil gradually mixing until blended and thickened. Yield 1 1/2 cups.