3 cups chopped iceberg lettice
1 green onion, finely chopped
1 61/2-7-ounce can tiny shrimp (or fresh)
2 cups alfalfa sprouts
1 cup sliced raw cauliflowerettes
5 ounces frozen green peas (do not thaw or cook)

Dressing

1 1/4 cup mayonnaise
1/4 cup grated parmesan cheese
3/4 cup grated cheddar cheese
3 hard-cooked eggs, sliced
1 small tomato, cut in small pieces
1/4 cup bacon bits

Layer first 6 ingredients in 9-inch by 13-inch pan in the order given, starting with lettuce at the bottom. Spread the mayonnaise over the top. Sprinkle parmesan cheese and the grated cheddar cheese over the top. Arrange egg slices and tomato pieces on top. Cover and refrigerate 6-24 hours. Before serving, sprinkle on bacon bits. Do not mix. Cut in squares and serve as you would a piece of cake.