COMBINE salad dressing, Parmesan cheese and pepper in a small bowl; set aside.

LAYER lettuce, potatoes, tomato and peas in a medium size serving bowl. Spread with salad dressing mixture; sprinkle with green onions.

COVER with Reynolds Seal-Tight Plastic Wrap; refrigerate at least 4 hours or overnight. Sprinkle with crumbled bacon before serving.

REYNOLDS KITCHENS TIPS:
For a colorful presentation, prepare the salad in a medium size pedestal bowl and add a fluffy bow. To make a fluffy bow, tear off four 12-inch sheets of Reynolds Color Seal-Tight Plastic Wrap. Pinch and twist the center of each sheet to make a small stem. Gather the four stems together like a bouquet of flowers; tie stems with a ribbon or a strip of plastic wrap. Gently fluff out ends of plastic wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal bowl with ribbon.

Make colorful ice bundles to keep your salad cool on a buffet table. For each ice bundle, place 3 to 5 ice cubes on a 12-inch sheet of Reynolds Color Seal-Tight Plastic Wrap. Bring up the corners of the plastic wrap and twist to hold ice cubes in the bundle. Place the salad bowl in the center of a large casserole dish or tray with sides. Arrange ice bundles on the tray around salad bowl and place on the buffet table.

Number of Servings: 4

Nutrition Information:
(Per Serving)

calories		343
grams fat		17
% calories from fat		44
milligrams cholesterol		18
milligrams sodium		892
grams carbohydrates		35
grams fiber		6
grams protein		13