layered salad for dummies, title requested by Jordan

Layer in a bowl the following: (a glass bowl is beautiful to see the layers, but whatever)
-cleaned and chopped lettuce, (any kind) romaine holds up well, and spinach mixed, you can make this whole salad the day before, cover with plastic wrap and refrigerate. DON'T mix until served!
The lettuce and spinach should fill approx. 2/3rds to not quite 3/4ths of your bowl
-chopped celery. Each layer should be just a thin layer, like just so you cannot see through it to the lettuce.
-sliced water chestnuts (canned)
-chopped green onions (again a thin layer, just enough so you cannot see the layer below.)
-frozen baby peas, always last, with dressing on top of the peas. " " Dressing:
Start with 1 cup mayonnaise and
1 cup sour cream stirred together. (If you use low fat of both, I put about 1-2 TB of milk in it, so it is not too thick. It must be spreadable, but not drippy, like cake mix thickness.)
Spread that on top of your salad. Here is the rule. The same as the rest. It should just cover the layer below it. As soon as it is all white, then it is good. I make more depending on the amount of salad I am making, but always start with that much and if you don't have enough to cover it about 1/4" thick than you don't have enough dressing.

On top of the dressing layer, fresh grated parmesan cheese, about 1/4"
Then sprinkle garlic powder, lawrys seasoned salt, sugar, sesame seeds (optional) and paprika. The spice amount is just until you can see the color across the entire surface, not dark and thick. Some people I give this to, don't put enough. Put about as much spice as you would sprinkle cinnamon on cinnamon toast.
-Cooked, crumbled bacon, 1 lb
-3 eggs hardboiled and diced
-sliced tomatoes, enough to point toward the center around the outside periphery of the bowl.
ok good luck! I have tried to make it foolproof!