6 cups bite size pieces of ice-berg lettuce
2 medium stalks of celery, thinly sliced
(1 cup) 8 medium green onions, sliced
1/4 c. chopped red pepper
1 package (10oz) frozen green peas, thawed and drained
Chopped hardboiled eggs
12 slices bacon, crisply cooked, drained and crumbled
1 cup mayonnaise
1 cup plain yogurt or sour cream
1/2 cup shredded Cheddar cheese salt and pepper to taste
Place lettuce in a 9" by 13" glass baking dish (or in a large glass bowl). Layer the celery, onions, red pepper, peas, bacon, cheese, salt and pepper and hardboiled eggs.
In a separate bowl, combine the mayonnaise, and sour cream or yogurt. Spread this mixture like you are frosting a cake over the top. (sprinkle the top with a little extra cheese for a garnish.) Cover and refrigerate at least 2 hours to blend flavors but no longer than 12 hours.
Feel free to experiment with seasonings (spice it up with cayenne pepper, horseradish sauce) and add more layers of other ingredients (for instance broccoli or cauliflower).
Great salad for a hot summer night!