Layered Salad
1 small head iceberg lettuce, torn into bite-size pieces
1 small head romaine lettuce, torn into bite-size pieces
1/2 pound bacon, cooked and crumbled
1 small purple onion, chopped
10-ounce package frozen English peas, thawed
1 medium-size sweet red pepper, chopped
8-ounce can sliced water chestnuts, drained
1 cup of sharp cheddar cheese, shredded
3/4 cup mayonnaise
3/4 cup sour cream
Sweet red pepper rings, garnish
Layer first eight ingredients in the order listed in a large, clear salad bowl. In a bowl, combine mayonnaise and sour cream, stirring well. Spread over the top of the salad, sealing to the edge of the bowl. Cover and refrigerate up to 24 hours and then garnish with pepper rings.