3 c. torn leaf lettuce
1 1/2 c. raw cauliflower, med. sized pieces
1 1/2 c. shredded Swiss cheese (6 oz.)
1 (10 oz.) pkg. frozen peas, thawed (2 c.)
4 hard-cooked eggs, sliced
13 or 14 slices bacon, crisp cooked, drained and crumbled
1 1/4 c. canned water chestnuts, sliced
1 1/2 c. cherry tomatoes, halved
1/2 med. head romaine lettuce, torn
1 c. mayonnaise or salad dressing

Place lettuce in bottom of large glass bowl; sprinkle with a little salt, pepper and sugar. Top with layer of cauliflower and then cheese. Spoon peas atop, spreading evenly over cheese. Arrange egg slices and bacon over peas. Sprinkle eggs with salt, layer of water chestnuts, then layer of tomatoes. Arrange romaine on top of tomatoes.

Spread mayonnaise or salad dressing over top of salad, sealing to edge of bowl. Cover and chill the salad in the refrigerator 24 hours.

Garnish top of salad with additional shredded Swiss cheese, radish slices and parsley. Makes 14 to 16 servings.