Layered Lettuce Salad

My Mom made a salad like this while I was growing up, and I think some of my relatives make a similar salad.  Even though the "dressing" is a little plain, the whole thing comes together and it's very delicious.  This is my version of this recipe; made from memory and without a recipe.  The lettuce my mom and relatives always used was Iceburg; I've tried this with Romaine, too, and it's good with that.  You need a sturdy lettuce to stand up to all the ingredients.  When I made it the other day, I used Iceburg, because that's all my store usually has over here.  But it makes it seem more "traditional" to me, since that's what I grew up with. 

When I make this, I layer all the ingredients separately; and when people scoop it out onto their plates, it kind of mixes.

Layered Lettuce Salad
by What a Dish!
(Easily cut in half to fit an 8x8 or 9x9 pan)

1 head lettuce (iceburg or romaine) washed and torn into bite-sized pieces
1 cup chopped celery
1 1/2 cups frozen peas, thawed (not cooked)
3 eggs, hard-boiled; peeled and sliced
1 1/4 cups good-quality mayonnaise (try using half plain Greek yogurt)
1 teaspoon sugar
1 tablespoon grated Parmesan cheese
8 ounces shredded sharp cheddar cheese
5-6 pieces bacon, cooked and crumbled

1. Place lettuce in a 9x13 pan.  Layer on celery, then peas, and hard-boiled egg slices.  In a small bowl, mix mayo, sugar, and Parmesan.  (This is your "dressing").  Spread the mayo mixture evenly over the top of the salad, and top with shredded cheese and bacon.  Refrigerate a few hours until ready to serve. 

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