24 Hour Vegetable Salad(Serves 12)

• 1 large head lettuce
• 1/4 c. onion, chopped fine
• 2 c. mayonnaise
• 1 Tbsp. sugar
• Romano or Parmesan cheese, grated
• 1/4 c. celery, sliced thin
• 1 (6 oz.) can sliced water chestnuts, drained
• 1 (10 oz.) pkg. frozen peas (do not thaw)
• 3/4 lb. bacon, fried and crumbled

1. Shred lettuce in bottom of large flat serving dish or bowl. Sprinkle onion, celery and water chestnuts over lettuce in layers. Break peas apart, still
2. frozen, over the water chestnuts. Spread mayonnaise, like frosting, over top.
3. Sprinkle sugar and grated cheese to completely cover the top.
4. Cover and refrigerate overnight.
5. Before serving, top with bacon crumbles.
6. Do not toss; each serving should go to bottom of bowl and get some of each layer.

head lettuce, onion, mayonnaise, sugar, romano, celery, water chestnuts, frozen peas, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782884 (may not work)