3 c. mayonnaise
1 c. sour cream
2 tsp. seasoned salt
1 tsp. garlic powder
2 qt. chopped iceberg lettuce
3 c. chopped green pepper
1 1/4 qt. shredded carrot
1 1/4 qt. sliced cauliflower
1 qt. chopped cucumber
1 qt. sliced celery
3 c. sliced radishes
2 1/2 c. sliced red onion
1 lb. bacon, cooked & chopped
6 hard-cooked eggs, chopped
6 cherry tomatoes

For dressing: Combine mayonnaise, sour cream, salt and garlic powder. In 2 gallon punch bowl, layer and pack lettuce, green pepper, carrot, cauliflower, 2 cups dressing, cucumber, celery, radishes, onion and remaining 2 cups of dressing. Cover and chill a few hours or overnight. At serving time, sprinkle bacon around edge and fill center with eggs. Garnish with tomatoes. Makes 2 gallons.