Serving: 12 servings
Prep. Time: 15 minutes
Cooking Time: refrigerate for 24 hours
1 head iceberg lettuce, shredded
2 cups (500 mL) chopped orange sweet peppers
2 cups (500 mL) sliced mushrooms
2 cups (500 mL) sliced celery
1 cup (250 mL) mayonnaise
12 hard-boiled (cooked) eggs, peeled and chopped
1 cup (250 mL) grated cheese
Place half of the lettuce in the bottom of a large bowl. Add a layer each of half of the peppers, mushrooms and celery.
Spread ½ cup (125 mL) mayonnaise over the celery. Layer remaining lettuce, peppers, mushrooms and celery.
Top with eggs, then spread remaining mayonnaise over eggs.
Sprinkle cheese over mayonnaise, then top with bacon bits, if using.