1 bag Romaine lettuce
Radishes, rinsed and sliced
1 large Green Pepper, rinsed and chopped
1 (16-ounce) package Farmland cubed Ham
Carrots, rippled slices or shredded
1 small bag frozen Peas, thawed, uncooked
6 (or more) large eggs, boiled, cooled and sliced
1 - 1 1/2 cups Shredded Mild Chedder Cheese, reserve some for topping
Red or white onion, chopped
6 (or more) slices Bacon fried and crumbled, reserve some for topping
Grape Tomatoes or Cherry tomatoes, rinsed and cut in half
Celery, rinsed and sliced
Honey Roasted Soy Nuts, sprinkle for serving
In a triffle dish, put a layer of Romaine lettuce, add a layer of each of all the other ingredients, in any order that you would like... double layers of any ingredient that you wish for added color.
Frost salad with mayonaise across the top of the salad.
Sprinkle with Chedder cheese and crumbled bacon in the middle of Mayonnaise almost to the outer edges.
Cover with clear wrap and refrigerate overnight.
Just before serving, top with Honey Roasted Soy Nuts for added crunch.