1 sm. head iceberg lettuce, shredded
5 oz. frozen petite peas, uncooked
4 stalks celery, thinly sliced
1 lg. green pepper, diced
Salt, pepper and sugar to taste
7 oz. raw spinach, shredded
1 bunch green onions, chopped
1 lg. cucumber, peeled and chopped
1 (6 oz.) can water chestnuts, drained and thinly sliced

Wash all vegetables and dry thoroughly before cutting. Layer vegetables in order listed, sprinkling each layer with salt, pepper and a small amount of sugar.

DRESSING:

2 c. Hellmann's or homemade mayonnaise
1/2 to 3/4 lb. crisp, crumbled bacon
1/3 c. freshly grated Parmesan cheese

Spread mayonnaise on salad and sprinkle with bacon and Parmesan cheese. Cover and refrigerate until serving time. Garnish with tomatoes and eggs.

SUBSTITUTIONS: Thinly sliced red onions for green onions, shredded Swiss or sharp Cheddar cheese for Parmesan cheese. Add a layer of cubed cooked chicken or turkey for a meal-in-one bowl. Use fruits such as seedless grapes and pineapple tidbits in place of some vegetable layers. Create your own version!