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Submitted by: Nola Coons from Gooseberry Patch
Originally shared on the web 01/02/2012

3 c. mayonnaise
2/3 c. sugar
2 10-oz. pkgs. mixed salad greens
1 lb. bacon, crisply cooked and crumbled
1 red onion, diced
10-oz. pkg. frozen peas, thawed
1 green pepper, diced
2 c. cauliflower flowerets
2 c. broccoli flowerets
1 c. sliced mushrooms
1 c. shredded Cheddar cheese
1 c. cherry tomatoes, halved
1 T. Italian seasoning

In a bowl, mix mayonnaise and sugar until blended; set aside. Layer half the salad greens in a large serving bowl or 13"x9" glass baking pan. Layer with half the mayonnaise mixture, half the remaining ingredients except tomatoes and seasoning. Repeat layers. Top with tomatoes and sprinkle with seasoning. Cover and refrigerate 2 hours before serving. Makes 8 servings.