Bacon-topped Salad

Submitted by: Betty Laub

1 head iceberg lettuce
sweet onion, chopped
1 can water chestnuts, chopped
pound sharp cheddar cheese, finely shredded
box tiny frozen peas
1 pint mayonnaise
1 pound Sausage Shoppe bacon
3 hard cooked eggs, sliced

Wash lettuce. Place between dish cloths to dry. Tear into bite-size pieces. Place in large bowl. Add sweet onion, water chestnuts, cheddar cheese and peas. Mix. Place in a deep 9" x 13" dish. Spread mayonnaise over mix. Cover and refrigerate overnight. Cook eggs and peel. Before serving, cut bacon into squares. Place in microwave safe container, cover and cook for 5 minutes on high. Stir, continue cooking for 1 minute at a time until crisp. Spoon onto paper towels. Uncover salad. Place bacon and eggs on top of salad.