1/2 head romaine or green leaf lettuce
1/2 cup shredded red cabbage
10 oz frozen green peas, thawed
1/2 cup green pepper, sliced or diced per your preference
3 to 4 sliced green onions
1/2 cup chopped celery
4 hard-boiled eggs, sliced or diced per your preference
1 1/2 cup Mayo
2TB sugar
1 cup shredded cheese
Fried onions (optional)

1st Layer: Tear lettuce into bite-sized pieces and put into a trifle bowl or 9×13 glass dish.
2nd Layer: Shredded cabbage
3rd Layer: Green Pepper
4th Layer: Celery
5th Layer: Green Onions
6th Layer: Boiled Eggs
7th Layer: Green Peas
8th Layer: Combine Mayo & sugar and spread over the salad.
9th Layer: Shredded Cheese
Cover and refrigerate 8-12 hours.
Top with fried onions if desired and serve. (don’t useif has yeast extract)
Leftover salad will keep in the fridge for a week if in air-tight container.