24 Hour Lettuce Salad

• 1 large head lettuce
• 1/4 c. onion, sliced or chopped
• 1/4 c. celery, sliced thin
• 1 (6 oz.) can sliced water chestnuts
• 1 pkg. frozen peas (not cooked or thawed)
• 2 c. Hellmann's mayonnaise
• 3 tsp. sugar
• grated Romano-Parmesan cheese
• 3/4 lb. bacon, fried and crumbled
• 4 tomatoes, wedged
• 2 hard-cooked eggs, sliced
• parsley

1. Shred lettuce in a large flat serving dish or bowl.
2. Sprinkle over top next 3 ingredients in layers.
3. Break peas apart and sprinkle over while frozen.
4. Spread mayo like frosting over the top.
5. Sprinkle on sugar and enough grated cheese to completely cover the top.
6. Cover and refrigerate overnight.
7. Before serving, top with bacon, tomatoes, eggs and parsley.
8. Serves 12.

head lettuce, onion, celery, water chestnuts, frozen peas, mayonnaise, sugar, romanoparmesan cheese, bacon, tomatoes, eggs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=261883 (may not work)