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1 qt. bite size lettuce
1 c. chopped green bell pepper
1 c. chopped celery
1 (10 oz.) pkg. frozen peas, thawed
1/4 c. minced onion
10 hard-boiled eggs, sliced
1 c. shredded Cheddar cheese
1 (16 oz.) bottle light buttermilk salad dressing

Layer lettuce, green pepper, celery, peas and onion in large
salad bowl. Reserve center slices of egg for garnish. Layer
remaining egg slices and half the cheese over vegetables. Spread
dressing over salad, sealing to edges. Sprinkle with remaining

Chill, covered, for 2 hours to overnight. Garnish with
reserved egg slices and parsley. Yields 12 servings.

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