Note: This salad should be refrigerated for 24 hours before serving, so make it the day before you want to eat it!
Ingredients
1pieceshead iceberg lettucecut into bite sized
1cupchopped celery
1incan sliced water chestnutsyou can find these the Asian food aisle
1bunch chopped green onion
1/2cupchopped green pepper
1 10ozpackage frozen peasleave uncooked
1lbcooked crisp baconcrumbled
1cupcheddar cheeseshredded
5hard boiled eggs
1cupmayonnaise
1cupsour cream
2tbspwhite sugar
Instructions
You can use any kind of serving dish that you wish. A 9x13 glass lasagna pan works great. Or a trifle dish...I recommend anything glass so you can see the salad!
Have your bacon cooked and crumbled. And your hard boiled eggs ready.
Combine the mayonnaise, sour cream and sugar. Mix well. Set aside.
Layer the ingredients: lettuce, celery, peas, water chestnuts, green pepper, onions.
Add sliced eggs and bacon (but leave some bacon out to sprinkle on top).
Sprinkle on the cheese.
Seal the salad with the mayo mix, making sure to cover the salad mix completely to the edge of the dish.