layered garden salad

this salad is wonderfully tasty and easy to prepare, and as an added bonus, it can be made the day before it is required, which is useful when entertaining.
this recipe can be found in All-Time Favourites from the Australian Women's Weekly and Best Recipes from The Weekly, both sadly now out of print.
i'm really grateful to my friend, kris, for drawing my attention to this salad - if she hadn't, i'd still be in the dark and ignorant to its total yumminess. i was always aware of this salad, but never thought it was so good; i just categorised it as one of those salads which had its heyday in the 60s and 70s and shelved it as such. little did i know ....

1/2 iceberg lettuce, shredded
2 cups frozen peas
2 hard-boiled eggs
250g button mushrooms, finely sliced
1 cup (125g) grated tasty cheddar cheese
1 cup mayonnaise
2 tbs sour cream
2 tsp dijon mustard
1 tbs lemon juice
6 spring/green onions, finely chopped
4 bacon rashes, finally chopped
1 large tomato, sliced
2 tbs chopped fresh parsley

Place lettuce into deep 3.5 litre (14 cup) dish; cover lettuce evenly with peas. Place the sliced mushrooms over the peas and push eggs through sieve, sprinkling the eggs evenly over the mushrooms; top with cheese.
Combine mayonnaise, cream, mustard, juice and onions in a small bowl and pour over cheese. Cover and refrigerate.
Before serving, cook bacon in a pan, stirring until crisp and browned; drain on absorbent paper. Arrange tomato slices over mayonnaise layer, and sprinkle with bacon and parsley just before serving.
serves 6 to 8.