Twenty-Four Hour Salad

• 1 medium head lettuce
• 1 c. onion, thinly sliced (1 medium onion)
• 1 c. chopped celery
• 1 pkg. frozen green peas, cooked
• 1 (8 oz.) can water chestnuts, thinly sliced
• 2 c. Hellmann's mayonnaise
• 1 c. Mozzarella cheese
• 1/2 c. Parmesan cheese
• 12 slices bacon
• 12 cherry tomatoes

1. In a 10 x 13-inch pan, layer chopped lettuce, onion, celery, peas and chestnuts.
2. Spread on mayonnaise, covering all ingredients.
3. Sprinkle salt, pepper and sugar over top of mayonnaise.
4. Sprinkle Mozzarella and Parmesan cheeses over mayonnaise (Parmesan first).
5. Cover tightly with Saran Wrap or pan lid and refrigerate 24 hours.
6. When ready to serve, top with bacon and tomatoes.
7. Serves twelve.

head lettuce, onion, celery, frozen green peas, water chestnuts, mayonnaise, mozzarella cheese, parmesan cheese, bacon, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1025226 (may not work)