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
3 1/2 c. chopped zucchini
2 2/3 c. sliced red onion
1 lb. bacon, cooked and chopped
6 hard-cooked eggs, chopped
1 c. parsley, minced
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, zucchini, onion and remaining 2 cups dressing. Cover and chill a few hours.

At serving time, sprinkle bacon around edge and fill center with eggs. Garnish with parsley and tomatoes. Makes 2 gallons packed salad.