Overnight Salad

• 1 medium size head lettuce
• 1/2 C thinly sliced green onion
• 1 C thinly sliced celery
• 1 8oz can water chestnuts drained and sliced
• 1 10oz pkg. frozen peas (thawed)
• 2 C Mayo
• 2 tsp. Sugar
• 1/2 C fresh parmesan cheese
• 1 tsp. seasoned salt (like Johnny's)
• 1/4 tsp. garlic powder
• 1/2 - 1 lb. crisp bacon crumbled
• 5 hardboiled eggs - chopped
• 2 medium tomatoes - diced
• Medium cheddar cheese to cover

1. In a 9 x 13 rectangle pan, layer the first five ingredients in order.
2. Mix mayo, sugar, parmesan cheese, seasoned salt and garlic powder together.
3. Spread mayo mixture evenly on top.
4. Refrigerate for several hours or overnight.
5. Spread crumbled bacon, eggs, and then tomatoes. Top with a layer of cheddar cheese.

head lettuce, green onion, celery, water chestnuts, frozen peas, mayo, sugar, fresh parmesan cheese, salt, ubc, crisp bacon, eggs, tomatoes, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/overnight-salad-52637241 (may not work)