Place bite-sized pieces of lettuce in the bottom of your salad bowl. Then add whatever vegetables you like in layers. It could be green onions, sliced celery, radishes, water chestnuts, cucumbers, frozen green peas rinsed in hot water and drained, cauliflower buds, broccoli blossoms, green pepper, avocado, shredded or strips of Swiss cheese, and olives. You choose.
Cover your vegetables with a dressing made of 1 c. mayonnaise, 1 t. sugar, and 1 T Parmesan cheese. Place in fridge for 3 hours or overnight.
When ready to serve, toss and garnish with bacon bits, chopped hard boiled eggs, or tomatoes.
Tip: If you take an unpeeled cucumber and slice it lengthwise with a potato peeler, you will have a pretty garnish for any green salad. Just pile the slices on like a bunch of ribbons.
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