Layered Garden Salad

If we have anyone joining us for a BBQ dinner (like tonight), I always make this salad. It is always a hit as it is something a bit different. I thank Lyndon's mother, Marianne, for this recipe.

*Taken from 'All-Time Favourites of the Australian Women's Weekly'*

Ingredients
1/2 iceberg lettuce, shredded
2 cups frozen peas, thawed (I usually put them in the salad frozen - they don't take long to defrost)
2 hard-boiled eggs (I usually use 3)
250g button mushrooms, finely sliced (I always omit them because I'm not a mushy fan)
1 cup (125g) grated tasty cheddar cheese
1 cup mayonnaise
2 tbs sour cream
2 tsp Dijon mustard
1 tbs lemon juice
6 spring/green onions, finely chopped
4 bacon rashes, finally chopped
1 large tomato, sliced
2 tbs chopped fresh parsley

Place lettuce into deep 3.5 litre dish; cover lettuce evenly with peas. Push eggs through sieve into small bowl; stir in mushrooms then spoon over peas, top with cheese. Combine mayonnaise, cream, mustard, juice and onions in a small bowl and pour over cheese. Cover and refrigerate.

Cook bacon in a pan, stirring until crisp and browned; drain on absorbent paper. Arrange tomato slices over mayonnaise layer, sprinkle with bacon and parsley.