Seven Layer Salad

So, this is a classic from my childhood. I have included the original here, along with the changes I have made that I believe improve it. It’s like an 8, probably mostly out of nostalgia.

Seven Layer Salad

1 large head iceburg lettuce I use romaine lettuce, like 3 small heads
1 cup celery I probably did more of this, just until a layer was made
1/4 cup finely chopped green onions
10 oz. frozen peas Again, I just put them down until they formed a layer
1 can water chestnuts I have always hated these, so I leave them out
1/2 cup parmesan cheese Fresh is much better
1/2-3/4 lb bacon, cooked and crumbled We did 4 slices
4 boiled eggs, cut in cubes I did 6 eggs because mine were medium and I put dill salt and pepper on them before I put them on the salad
2 large tomatoes, cut in semi-circle quarters
1/2 cup olives, sliced

Dressing:

2 cups mayonnaise I would cut this down to about 1 3/4 cup, and of that, I would do about 25% sour cream instead. If John weren’t allergic to avocados, I would probably cut it further with that
2 tsp. sugar I cut this in half
1 tsp. Lawry’s seasoned salt
1/4 tsp. garlic powder I doubled this
To the dressing, I also added 1/2 tsp. dry dill, 1 tsp. ground mustard, 1-2 tsp. parsley, 1 tsp. onion powder, fresh pepper. This was for 2 cups of mayo, along with the seasoned salt and garlic powder from above.
Cut lettuce and place in bottom of trifle bowl. Sprinkle celery over lettuce, forming a layer. Add onions in similar way. Add peas, then water chestnuts. Combine ingredients for dressing and put over top in a layer. Sprinkle cheese over dressing. Sprinkle bacon and boiled eggs over dressing, with bacon being the last layer. Put tomatoes all around the sides of trifle bowl, layered. Place olives in a circle shape in the middle. Chill well.