Party Vegetable Salad

This is a different version of the seven-layer overnight salad. I really like the homemade parmesan mayo in it. Although you can easily substitute store bought mayo and add grated parmesan. Cooking time is the refrigeration time.

• Ready In: 24 hrs 30 mins
• Serves: 8

Ingredients

• 1  head lettuce
• 2⁄3 cup  chopped green onion
• 2⁄3 cup  chopped celery
• 1  green pepper, thinly sliced
• 1 (5 ounce) can water chestnuts, drained,sliced
• 1 (10 ounce) package  frozen peas
• 1  tablespoon  mixed dried herbs (I use Italian seasoning mix or dill seasoning mix)
• 2  medium tomatoes, sliced
• 3  hardboiled egg, sliced
• 1⁄3 cup  shredded cheddar cheese
• 6  slices bacon, cooked crisp,crumbled

• Parmesan Mayonnaise

• 1  egg
• 1⁄3 cup parmesan cheese
• 2  tablespoons cider vinegar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon prepared mustard
• 1  cup  salad oil

Directions

1. In large, clear glass salad bowl, layer first the lettuce evenly.
2. Top with onion, celery, green pepper, water chestnus and unthawed peas.
3. Make sure to make an even layer of each ingredient.
4. Make Parmesan Mayo: Put egg, parmesan cheese, vinegar, salt, pepper and mustard into blender container or work bowl of food processor fitted with steel blade.
5. Turn motor on.
6. Very slowly add oil, blending until an emulsified mayonnaise forms.
7. Spread Parmesan mayonnaise evenly over top.
8. Sprinkle with herbs.
9. Cover and refrigerate overnight.
10. Before serving layer top of salad with sliced eggs, sliced tomatoes, cheese and bacon.