Overnight Layered Salad

• 1 medium size head lettuce, cut in bite size pieces
• 1/2 c. thin sliced onions
• 1 c. thin sliced celery
• 1 (8 oz.) can water chestnuts, drained and sliced
• 1 pkg. frozen peas
• 2 c. mayonnaise
• 2 tsp. sugar
• 1/2 c. Parmesan cheese, grated
• 1/4 tsp. garlic salt
• 3 hard-boiled eggs, chopped
• 1/2 lb. bacon, fried and crumbled
• tomato wedges

1. Use a 4-quart bowl or casserole.
2. Place the lettuce pieces in bottom of bowl.
3. Top with the onions, celery, water chestnuts and frozen peas.
4. Spread the mayonnaise evenly over the peas. Sprinkle the sugar, grated Parmesan and garlic salt over the mayonnaise.
5. Chill 24 hours.
6. Garnish with the chopped eggs, crumbled bacon and tomato wedges.

head lettuce, thin, thin, water chestnuts, frozen peas, mayonnaise, sugar, parmesan cheese, garlic salt, eggs, bacon, tomato wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=963909 (may not work)