Layered Lettuce Salad

2 bags romaine lettuce

1 cup minced fresh parsley

4 hard-cooked eggs, sliced

2 large tomatoes, chopped

1 package (10 oz) frozen peas, thawed and patted dry

6 bacon strips, cooked and crumbled

1 cup (4 oz) shredded cheddar cheese

1 small red onion, sliced thin

DRESSING:

1 ½ cups mayonnaise

½ cup sour cream

1 tsp. dill weed

¾ tsp. dried basil

½ tsp. salt

1/8 tsp. pepper

Directions:

In a large salad bowl, layer in order the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion.  In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper.  Carefully spread on top of salad.  Cover and refrigerate for several hours or overnight.

Yield: 12 servings

Recipe from Robert & Elizabeth Butler