1 can sliced water chestnuts
1 can bean sprouts
2 (10 oz.) pkgs. frozen peas
1/2 c. celery, chopped
Romaine lettuce
Iceburg lettuce
Watercress
2 sliced Spanish onions

Wash and dry all vegetables thoroughly. Tear lettuce into bite size pieces. Layer one vegetable at a time into glass bowl. Frost with Ranch style dressing. Be sure dressing covers top of salad. Must be air-tight. Cover with plastic wrap. Just before serving, garnish with 1/2 pound cooked, sliced bacon and hard boiled eggs, sliced. 8 servings.

RANCH STYLE DRESSING:

1 c. imitation mayonnaise
1 c. plain yogurt or buttermilk
1 pkg. Ranch dressing mix

Mix well and let stand in refrigerator 3 to 4 hours before serving.