1 1/2 or 1 head lettuce
Layer of radishes with red skin on
Layer of celery or green pepper rings
Layer of water chestnuts, canned and drained
Layer of fresh sliced mushrooms
Layer of red onions, sliced very, very thinly
Layer of zucchini slices, sliced thinly with skin on
Layer of thinly sliced carrots
Layer of frozen peas to cover top (12 oz. bag)
1 - 2 c. Hellman's mayonnaise
3 tbsp. sugar
5 tbsp. Parmesan cheese, grated
Crumbled egg yolk

In a large round glass bowl (a punch bowl) layer all vegetables. Frost with mayonnaise (to each cup mayonnaise add 3 tablespoons sugar and 5 tablespoons Parmesan cheese, stir so that sugar is not gritty). Make sure mayonnaise covers entire top and seals edges. Just before serving, sprinkle top with a little Parmesan cheese and crumbled egg yolk for color. Serve with tongs and pull up from bottom. Do not mix. Also important to serve in glass bowl as it is very colorful!