1 sm. head lettuce, shredded
2/3 c. chopped green onions
2/3 c. chopped celery
1 green pepper, thinly sliced
1 (5 oz.) can water chestnuts, drained, sliced
1 (10 oz.) pkg. frozen green peas
Parmesan Mayonnaise (recipe follows)
1 tbsp. mixed salad herbs
2 med. tomatoes, sliced
3 hard-cooked eggs, sliced
1/3 c. shredded cheddar cheese
6 slices bacon, cooked crisp, quartered, optional

In large clear glass salad bowl layer first the lettuce evenly. Top with onion, celery, green pepper, water chestnuts, and then unthawed green peas, making an even layer of each ingredient.

Spread Parmesan Mayonnaise evenly over top. Sprinkle with herbs. Cover and refrigerate overnight. The next day, layer top of salad with sliced eggs, sliced tomatoes, cheese and bacon, if used.

PARMESAN MAYONNAISE:

1 egg
1/3 c. Parmesan cheese
2 tbsp. cider vinegar
1/4 tsp. each salt and pepper
1/2 tsp. prepared mustard
1 c. salad oil

Put egg, Parmesan cheese, vinegar, salt, pepper and mustard into blender container or work bowl of food processor fitted with the steel blade. Turn motor on. Very slowly add oil, blending until an emulsified mayonnaise forms. Makes about 1 1/2 cups.