Layered Vegetable Salad

1. Place half of the lettuce in the bottom of a large bowl. Add a layer each of half of the peppers, mushrooms and celery.

2. Spread ½ cup (125 mL) mayonnaise over the celery. Layer remaining lettuce, peppers, mushrooms and celery.

3. Top with eggs, then spread remaining mayonnaise over eggs.

4. Sprinkle cheese over mayonnaise, then top with bacon bits, if using.

5. Refrigerate for 24 hours.

Tip: This recipe tastes best if prepared 24 hours before serving.

Tip: Use a bowl that holds about 16 cups (4L). A clear bowl will show off the salad’s layers.

Tip: Between the layers of lettuce and eggs, vary the vegetables as you wish. Try carrots, onions, sweet peppers, green peas, broccoli, cucumbers, celery, etc. For visual appeal, choose vegetables with different colours. The cheese can also be varied (e.g. old cheddar, swiss, mozzarella.