1 head green or red leaf lettuce
125 ml green onions, chopped 1/2 cup
125 ml daikon, trimmed & sliced 1/2 cup
125 ml green pepper, diced 1/2 cup
500 g green peas, blanched 1 lb
250 ml celery, thinly sliced 1 cup
375 ml mayonnaise 1 1/2 cup
10 ml sugar 2 tsp
125 ml parmesan cheese, grated 1/2 cup
2 ml garlic powder 1/2 tsp
Place vegetables in glass salad bowl in layers. Cover salad with mayonnaise; spreading over top of salad so dressing touches sides of bowl. Sprinkle with sugar, parmesan cheese and garlic powder. Cover and refrigerate up to 24 hours. Before serving; top with 2 to 3 chopped hard cooked eggs, 3 to 4 sliced crumbled, crispy cooked bacon; decorating with tomato wedges.
Serves 8