Salads

Ingredients:
2 cups mayonnaise
2 cups sour cream
2/3 cup Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
2 heads iceberg lettuce, cores removed
2 cups finely diced celery
2 cups seeded and diced tomatoes
2 cups frozen peas, thawed
1 can sliced water chestnuts, drained
1/2 pound bacon, cooked and crumbled
4 hard-boiled eggs, chopped
2 cups shredded cheddar cheese
1/4 cup chopped scallions

Directions:
In a bowl whisk first 5 ingredients together until smooth. In a 9 x 13 inch glass pan or big pretty clear glass bowl layer large chunks lettuce, then celery, tomatoes, peas, water chestnuts, bacon, and eggs, in that order. Then carefully spread dressing over the top like you’re frosting a cake. Sprinkle cheddar cheese and scallions on top. Cover with plastic wrap and chill. If using a pan, cut into squares when ready to serve. This salad can be made several hours before serving but, it’s best if it’s served the day you make it.

Notes:
You can also layer this salad in mini trifle dishes, clear glass canning jars, or even clear plastic cups. That way everyone gets their own salad!