Here's a salad that has everything tasty in it, and it looks pretty in a glass bowl or trifle dish. I was leery of the dressing at first, but it was really good, sort of like a Caesar dressing. Left overs of this salad actually taste good! Because the lettuces are kept away from the dressing, they don't get mushy.
I made this a meal by adding grilled chicken breast seasoned with lemon pepper cut into strips. Green onions are also mentioned in the recipe, but we don't like them. You can add 1/2 cup of sliced green onions on top of the lettuce.
1 medium head of lettuce, shredded
8 oz baby spinach, washed and trimmed
1 C thinly sliced celery
1 (8 oz) can sliced water chestnuts, drained
1 (10 oz) package frozen peas
2 C mayonnaise
2 tsp sugar
1/2 C grated Parmesan
1 tsp seasoned salt
1/4 tsp garlic powder
3 eggs, hard boiled and chopped
3/4 pound bacon, fried and crumbled
2 medium tomatoes, cut in wedges
Mix lettuce and spinach and place in the bottom of a 4 qt glass bowl. Layer celery, water chestnuts, and uncooked peas on top. In a separate bowl combine mayo, sugar, cheese, salt and garlic powder. Spread over peas. Just before serving, sprinkle with eggs and bacon. Garnish with tomato wedges.