Overnight Layered Green Salad

• 1 medium head iceberg lettuce
• 1/2 c. thinly sliced green onions
• 1 c. thinly sliced celery
• 1 c. (8 oz.) water chestnuts, drained and sliced
• 1 pkg. frozen peas
• 2 c. mayonnaise
• 2 tsp. sugar
• 1/2 c. grated Parmesan cheese
• 1 tsp. seasoned salt
• 1/2 tsp. garlic powder
• 3 hard-cooked eggs, chopped
• 1/2 to 3/4 lb. bacon, crisply fried and crumbled
• 2 medium tomatoes, cut into small wedges

1. Shred lettuce into shallow serving dish (about 4-quart size). Top with green onion, celery and water chestnuts.
2. Break frozen peas apart and spread over salad.
3. Spread mayonnaise evenly over top.
4. Sprinkle with sugar, then cheese, seasoned salt and garlic powder.
5. Cover and chill in refrigerator for as long as 24 hours. Just before serving, sprinkle with eggs, bacon and arrange tomatoes.

head iceberg lettuce, green onions, celery, water chestnuts, frozen peas, mayonnaise, sugar, parmesan cheese, salt, garlic powder, eggs, bacon, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216826 (may not work)