1 head iceberg or looseleaf lettuce
1 med. Bermuda or Vidalia onion
2 hard cooked eggs, chopped
1 c. frozen English peas, thawed
1/3 c. bacon bits
1 c. alfalfa sprouts
1 1/2 c. salad dressing
1 1/2 c. grated Parmesan cheese

In a large salad bowl, place torn lettuce and sliced rings of onion. Add layer of peas and hard cooked eggs, followed by layer of bacon bits. In a small bowl mix salad dressing with 1 cup of Parmesan cheese. Spread mixture over salad. Sprinkle remaining 1/2 cup of Parmesan cheese over the top and cover with layer of alfalfa sprouts. Chill at least one hour before serving; also, good made the night before.