6 c. salad greens (I use half Romaine and half leaf lettuce)
1 1/2 c. shredded cheese
4 hard cooked eggs, sliced
1/2 lb. bacon, crisp cooked, drained, and crumbled
2 c. frozen peas, thawed
3/4 c. mayonnaise or salad dressing
2 tbsp. sliced green onions with tops or 1/2 red onion, sliced and separated into rings
1 tomato, chopped

Place half of lettuce in bottom of a large bowl. Top with 1 cup of the cheese. Layer eggs atop cheese, arranging some slices on edge around the bowl. Sprinkle with salt, if desired. Next, layer in order half the bacon, other half of greens, tomatoes, and the peas. Spread mayonnaise or salad dressing over the top, sealing to the edge of the bowl. Cover and chill 24 hours or overnight. Garnish with remaining cheese, remaining bacon, and onion. Toss before serving. Makes 10 to 12 servings.