1    Head of lettuce

           (or 2 bunches of spinach)
  1 1/4 c  Frozen peas

      8 oz Grated low-fat cheddar or

           -monterey jack cheese
    1/2 c  Crumbled turkey bacon

      4    Scallions, finely chopped

      2    Hard boiled eggs, sliced

    1/2 c  Sliced water chestnuts

           Vinagrette salad dressing
  1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until

  just tender.
  2. Using a large, clear salad bowl, layer the ingredients in the order

  presented. Repeat until all ingredients are used up, saving the sliced egg
  for the top of the salad. Chill. Serve with dressing on the side.
  Source: Linda Fields Cyberealm BBS Watertown NY 315-786-1120