From The Oregonian
- 1 cup mayonnaise
- 2 tablespoons granulated sugar
- 2/3 cup grated Parmesan cheese
- 1 large head lettuce (this would have meant iceberg)
- 6 hard-cooked eggs, quartered lengthwise
- 1 large red onion, chopped
- 8 ounces fresh mushrooms, sliced
- 10 ounces shredded cheddar cheese
- 1 pound bacon, cooked, drained and crumbled
- 1 pint sungold tomatoes, halved
- 1 10-ounce package frozen peas (do not thaw)
In a medium bowl, make a dressing by stirring together the mayonnaise, sugar and Parmesan cheese.
Tear the lettuce and put half in the bottom of a 4-quart glass salad bowl. Save the rest for filler of other layers. Press eggs around circumference of bowl, then add rest to center, filling in with lettuce. Layer in onion and mushrooms, then cover with half the dressing. Layer in cheddar cheese, bacon and tomatoes, and finally the peas (still frozen). Cover with the remainder of the dressing. Cover with plastic wrap and refrigerate overnight or for several hours.
Switch the lettuce: Use a combination of arugula and romaine lettuce or other lettuces, but keep some of it a crispy variety.
Switch the cheese: Use feta or blue cheese in place of the cheddar.
Eliminate or reduce the eggs to three.
Switch the meat: Substitute shrimp or tuna for the bacon.
Cut the fat and/or sugar: Make a dressing of half mayonnaise and half low-fat sour cream or plain yogurt. Forget the sugar and Parmesan.
Switch the vegetables: Many other vegetables can be added, such as artichoke hearts, beets, carrots and avocados, but then you'll really have to call it something else.