1 Head of Lettuce (wash and pat dry) I use a combination of Spinach, Romaine and Head Lettuce

1 Red Onion, Sliced Thin

½ Can Sliced Water Chestnuts

10 oz   Tiny Frozen Peas

Salt and Pepper to Taste

Sugar

8 oz Swiss Cheese, Shredded/Parmesan Cheese

½ lb Bacon, fried crisp and crumbled

1  Pint Hellman’s Mayonnaise

8 – 10 Cherry Tomatoes

3 Chopped Hard Boiled Egg

Layer above ingredients, sprinkling sugar, salt & pepper over the peas.  Spread 1 pint Hellman’s mayonnaise on top, sealing edges.

Sprinkle with thick layer of Grated Parmesan Cheese and Swiss Cheese.  (To make it pretty, put a circle of peas and a ring of cheese around it).

Cover with foil and refrigerate 24 hours.

Before serving, put halved cherry tomatoes around edge and grated egg (if desired).

This was given to me many long years ago by a friend from Mount Paran Church in Atlanta.

Enjoy!

Lynette