Layered Garden Salad

1/2 letucce

250 g (2 cups) frozen peas

2 hard boiled eggs

250 g mushrooms

125 g tasty shredded cheese

1 cup mayonaise

2 tablespoons sour cream

2 teaspoons french mustard

1 tablespoon lemon juice

6 shallots

1 tomato

4 rashers bacon

2 tablespoons chopped parsley

Spread coarsly cut lettuce in salad bowl.  Sprinkle uncooked frozen peas over lettuce.  Push eggs through a seive, combine withfinely sliced mushrooms, spread over peas, top with grated cheese.

Combine mayonaise, sour cream, mstard, lemon juice and shallots, pour over the cheese.

Cover refrigerated several hours or overnight.

Chop bacon finely, fry in pan until crisp, drain.

Top with tomato wedges (optional) bacon and parley just before serving. Serves 6 to 8.