Layered Salad

• 1 head iceberg lettuce, chopped roughly
• 1 (4 ounce) can water chestnuts, sliced
• 2 medium carrots, grated
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 1 bunch green onion, chopped
• 1 (10 ounce) package frozen peas
• 3 hard-boiled eggs, chopped
• 4 slices fried bacon, crumbled
• 1 large tomatoes, chopped
• 2 cups light mayonnaise
• 2 teaspoons sugar
• 1 teaspoon salt
• 12 cup parmesan cheese, grated
• 12 teaspoon garlic powder

1. Layer chopped lettuce in large bowl or flat bottom pan.
2. Then layer the water chestnuts, grated carrots, chopped celery, bell pepper, green onions and frozen peas.
3. Cover top with dressing.
4. Arrange hard boiled eggs, crumbled bacon and tomatoes over the dressing.
5. Cover tightly with plastic wrap and let set in fridge for 4-24 hours.
6. The longer it sets, the better it tasts.

roughly, water chestnuts, carrots, stalks celery, bell pepper, green onion, frozen peas, eggs, bacon, tomatoes, light mayonnaise, sugar, salt, parmesan cheese, garlic

Taken from www.food.com/recipe/layered-salad-233998 (may not work)