1 10-oz package shredded lettuce (shred lettuce by hand or chop)
1 10-oz container grape tomatoes, halved or coarsely chopped (or put them in whole)
2 C thin-sliced or finely minced celery (mince in food processor)
2 C finely-minced carrots (mince in the food processor)
8 hard cooked eggs
2 C frozen peas, thawed
1 C mayonnaise
1 C sour cream
1 Tbsp lemon juice
1/2 C Parmesan cheese
6-8 slices bacon, cooked and crumbled about 1/2 cup (make from real bacon)
Layer evenly in the container, in order, the lettuce, tomatoes, celery and carrots.
Using a large serving spoon with the bowl of the spoon facing in toward the center of the bowl, create a space between the salad and the wall of the bowl. Slide in one of the egg slices so the slice is held flat against the wall of the bowl, then remove the spoon and gently press the salad layers back into place. Repeat to evenly place slices around the bowl. Then chop the unused egg slices and the remaining eggs and layer the chopped eggs on top of the carrots.
Spread the peas evenly on top of the eggs.
Thoroughly mix together the mayo, sour cream and lemon juice. Spread evenly on top of the layer of peas.
Sprinkle evenly with Parmesan cheese.
Sprinkle evenly with crumbled bacon.
Refrigerate at least overnight before serving. Serve cold.
Substitute different items for various layers, add a layer or two (just because it started out with seven layers doesn’t mean it has to stay seven layers) or maybe just change the order of the layers.
Other Options (you are limited only by your imagination):
Onions
Croutons
Bell Peppers
Cucumber
Zucchini
Red Lettuce
Spinach
Mushrooms
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