Ingredients
1 head iceburg lettuce
3 bunches green onions
1-2 cans sliced water chestnuts
mayonaise
parmesan cheese
2-3 large tomatoes
4-5 eggs
8-10 slices crisp bacon
Preparation
The day before:
Cut up lettuce in large glass bowl. Cover with chopped green onions. Layer with sliced water chestnuts.
Cover with a generous layer of mayonaise, being sure to seal the edges of the bowl. Sprinkle liberally with parmesan cheese. Cover bowl with plastic wrap and refridgerate overnight.
Before serving:
Arrange sliced eggs over salad. Cut tomatos into wedges and place on salad. Sprinkle with crumbled bacon.
Just before serving, make several cuts through the layers with a sharp knife, like slicing a pie.
