Layered Overnight Salad

• 1 head iceberg lettuce
• 1 head leaf lettuce (red is colorful)
• 1 c. celery, thinly sliced
• 1/2 c. green onion, thinly sliced
• 1 (8 oz.) can water chestnuts, thinly sliced
• 1 (10 oz.) pkg. frozen peas
• 2 c. mayonnaise
• 1/2 c. grated Parmesan cheese
• 2 tsp. sugar
• 1 tsp. seasoned salt
• 1/4 tsp. garlic powder
• 1/4 to 1/2 lb. crisp, crumbled bacon
• 3 hard-boiled eggs, chopped fine
• tomato wedges or cherry tomatoes

1. Shred lettuce heads. Cover bottom of a 9 x 13-inch pan.
2. Add by layers the celery, onion, water chestnuts and peas.
3. Spread mayonnaise evenly over top. Sprinkle with Parmesan.
4. Mix together sugar, salt and garlic powder.
5. Sprinkle over top.
6. Cover and refrigerate at least 10 hours, up to 24 hours.
7. Before serving, garnish with bacon, chopped eggs and tomatoes.

head leaf lettuce, celery, green onion, water chestnuts, frozen peas, mayonnaise, parmesan cheese, sugar, salt, garlic powder, crisp, eggs, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335347 (may not work)