24 Hour Salad(Vegetable)

• 1 medium sized head (about 1 lb.) iceberg lettuce
• 1/2 c. thinly sliced green onions
• 1 c. thinly sliced celery
• 1 (8 oz.) can water chestnuts, drained and sliced
• 1 (10 oz.) pkg. frozen petite peas, break apart
• 2 c. mayonnaise
• 2 tsp. sugar
• 1/2 c. grated Parmesan cheese
• 1 tsp. seasoned salt
• 1/4 tsp. garlic salt
• 3 or 4 hard-cooked eggs
• 1/2 to 3/4 lb. sliced bacon, crisply fried and crumbled
• 2 medium size tomatoes, cut into wedges

1. Shred lettuce and place in shallow serving dish (about 4 quart size).
2. Top with onions, celery and water chestnuts.
3. Open peas and break apart.
4. Sprinkle peas over the salad.
5. Then spread mayonnaise evenly over the top.
6. Sprinkle with sugar, Parmesan cheese, seasoned salt and garlic powder.
7. Cover and chill in the refrigerator as long as 24 hours.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645060 (may not work)