Wash hands with soap and water.
Gently rub produce under cold running water just before cutting or shredding.
Place each salad ingredient in individual bowls.
Layer the ingredients, divided, in a large bowl (this works well in a glass bowl so the layers can be seen).
Start with about one cup of lettuce, followed by ⅓ cup mushrooms, peas, carrots, eggs, bacon, onion. Repeat the layers 3 times, ending with the last cup of lettuce on top.
To make the dressing, mix mayonnaise, lemon juice and dill weed in a small bowl.
Spread prepared dressing on top of the last layer of lettuce, sealing the edges of the salad.
Top with ¼ cup cheese and chill 2-24 hours.