Ingredients:
3/4 pound sliced bacon 1 large head iceberg lettuce, shredded 1/4 cup sliced onion 1/4 cup thinly sliced celery 1 (8 ounce) can water chestnuts, drained and sliced 1 (10 ounce) package frozen peas | 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon white sugar 2 tablespoons grated Romano or Parmesan cheese 4 tomatoes, cut into wedges 2 hard-cooked eggs, sliced 1 tablespoon chopped fresh parsley for garnish |
Directions:
| 1. | Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight. |
| 2. | Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. |
| 3. | Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley. |
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