1 Romaine lettuce heart chopped
4 cups baby spinach or arugula
1/2 cup green onions thinly sliced
1 cup celery thinly sliced
1 can 8-oz water chestnuts drained & sliced
10 ounces pkg frozen peas
2 cups mayonnaise or Hidden Valley
2 tsps sugar
1/2 cup grated parmesan cheese or blue cheese crumbled
1 teaspoon Creole seasoning
3 eggs hard-boiled chopped
1/2 cup bacon crisply cooked crumbled
1 cup cherry or grape tomatoes halved or quartered
Place shredded lettuce in bottom of 9x13" serving dish. Top with layers of green onion, celery, water chestnuts & frozen peas. Spread either homemade Hidden Valley or mayonnaise evenly over top, spreading to edges. Sprinkle on seasonings and cheese. Cover with plastic wrap and chill in refrigerator as long as 24 hours.
Just before serving sprinkle with chopped eggs, bacon and tomatoes.