Layered Overnight Salad

• 1 medium head lettuce, shredded
• 1 c. chopped celery
• 1/2 c. green onions
• 8 oz. water chestnuts, sliced
• 10 oz. frozen peas
• 2 c. Best Foods mayonnaise
• 2 tsp. sugar
• 1 tsp. seasoned salt
• 1/4 tsp. garlic powder
• 1/2 c. Parmesan cheese
• 3 hard-boiled eggs, grated
• 1/2 to 3/4 lb. bacon, crumbled
• 2 medium tomatoes, quartered

1. Place shredded lettuce in a 9 x 13-inch pan. Sprinkle with celery, water chestnuts and frozen peas.
2. Completely cover with the mayonnaise.
3. (The back of a spoon helps.) Sprinkle with sugar, seasoned salt and garlic powder.
4. Sprinkle with cheese. Refrigerate overnight.
5. Before serving, sprinkle with grated hard-boiled egg and bacon.
6. Garnish with tomato wedges.

head lettuce, celery, green onions, water chestnuts, frozen peas, mayonnaise, sugar, salt, garlic powder, parmesan cheese, eggs, bacon, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739309 (may not work)