Layered Lettuce Salad

   I have seen many different recipes for layered salads; this is the first I have tried, and I hope to try more. So we'll see what ones taste the best! One thing I have noticed about layered salads, fruit or vegetable, is that for some of the layers, you have to use more than the recipe calls for in order to have enough to cover the whole layer and show on the sides. A couple nice things about these salads are that they look very nice and impressive, they are big and serve lots of people so they are great for when company come, and most important, this salad is very tasty! I served it when we had a large group of our family and relatives over for a meal and  it was very well liked.

                                                             Layered Lettuce Salad

                                                          1 medium head lettuce, torn

                                                           1 cup minced fresh parsley

                                                           4 hard-cooked eggs, sliced

                                                           2 large tomatoes, chopped

                                                        1 package (10 oz.) frozen peas,

                                                              thawed and patter dry

                                                    6 bacon strips, cooked and crumbled

                                                   1 cup (4 oz.) shredded cheddar cheese

                                                         1 small red onion, chopped

                                         

                                                Dressing:

                                                            1-1/2 cups mayonnaise

                                                              1/2 cup sour cream

                                                                1 tsp. dill weed

                                                              3/4 tsp. dried basil

                                                                  1/2 tsp. salt

                                                               1/8 tsp. pepper

                                                         Fresh dill sprigs, optional

                               In a large  salad bowl, layer the lettuce, parsley, eggs, tomatoes, 

                                       peas, bacon, cheese and onion in the order listed.

                 In a small bowl, combine the mayonnaise, sour cream, dill, basil, salt and pepper.

                                                     Carefully spread on top of salad.

                                        Cover and refrigerate for several hours or overnight.

                                                      Garnish with dill sprigs if desired.

                                                                 Yield: 12 servings