1 head of lettuce, shredded
1 bunch of green onions, sliced
1 can sliced water chestnuts, 8 ounces
1/2 red or green bell pepper, sliced
2 stalks celery, sliced
10 ounces frozen peas
1 cup mayonnaise
1 cup sour cream
2 tsp sugar
1/2 cup grated Parmesan cheese
1 tsp salt
1/4 tsp garlic powder
3/4 pound bacon, fried crisp and crumbled (or 3 oz jar Bacon Bits)
3 hard boiled eggs, diced or chopped
2 tomatoes, cut into wedges (or several cherry tomatoes)
In a large, clear bowl (such as a footed trifle dish), arrange in layers the lettuce, green onions, water chestnuts, peppers, celery, and peas, in the order listed.
Mix the mayonnaise and sour cream. Spread over peas
Sprinkle on the sugar, Parmesan, salt, garlic powder, bacon, and eggs, in that order.
Arrange the tomatoes attractively over the top.
Cover the bowl tightly with plastic wrap and refrigerate.
Pairs Well With
There are many version of this recipe in circulation. This one comes from my sister, Jeanne, who got it from a booklet that came with her Sunset food processor. It looks great on a buffet when served in a trifle dish, and it is always a hit.