In a saucepan bring water to a boil and place eggs into boiling water, cook until hard-boiled about 8 minutes.
In the meantime wash and dry lettuce, green onions, and tomatoes.
If not using bacon bits, fry 12 oz of bacon and place onto a paper towel to drain extra fat. Then chop into tiny bite-sized pieces.
When ready to assemble prepare bowl, it's best to use a clear tall bowl to see all the layers.
Chop romaine lettuce into square pieces about 1-2 inches thick. Place on the bottom of the bowl as your first layer.
For the 2nd layer chop green onions and sprinkle them evenly on top of the lettuce.
Drain canned sweet peas and evenly spread them as the 3rd layer.
Shred mozzarella cheese and divide into 3 portions. Then sprinkle evenly for layer 4.
Clean and mince 3 garlic cloves into mayonnaise to make your dressing. Then spread onto the 4 layers in the bowl.
Peel shells off your hardboiled eggs and shred them on a box grater with large holes. Then sprinkle into the bowl on top of garlic mayo dressing as layer 5.
On top of the shredded eggs sprinkle more mozzarella cheese.
For the 6th layer sprinkle bacon bits evenly over the salad. Top with remaining mozzarella cheese.
For the last layer cut cherry tomatoes in half and lay out onto salad as the last layer.
