Seven Layer Salad

• 1 medium sized head lettuce
• 1 bunch green onions
• 1 (8 oz.) can water chestnuts
• 1 c. chopped green pepper
• 1 c. sliced, chopped celery
• 1 can drained tiny English peas
• 2 c. Hellmann's mayonnaise
• 2 Tbsp. sugar
• 1/2 c. grated Parmesan cheese
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 3 chopped hard-boiled eggs
• 3 1/4 tsp. or more bacon bits

1. Tear or shred lettuce and spread over bottom of wide, 4-quart serving dish.
2. Thinly slice onions and part of tops, scatter over lettuce.
3. Drain and slice water chestnuts, sprinkle over onions. Add chopped green pepper.
4. Next, add celery.
5. Top with English peas.
6. Spread mayonnaise over peas.
7. Use enough to cover vegetable layers completely.
8. Sprinkle with sugar, grated Parmesan cheese, salt and garlic powder.
9. Top with eggs and bacon bits.
10. Refrigerate at least 8 hours.
11. Best if overnight.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247700 (may not work)