Dolly Beck'S Overnight Lettuce Salad

• 1 medium head iceberg lettuce, torn into bite size pieces
• 1/2 small bunch celery, sliced (about 1 to 1 1/2 c.)
• 1 or 2 (3 oz.) cans water chestnuts, sliced
• 1 green pepper, sliced appropriately for salad
• 1 sweet onion, sliced very thin
• 1 (10 oz.) pkg. frozen green peas (uncooked), rinsed well in cool water
• 2 c. real mayonnaise
• 2 Tbsp. sugar
• 2 to 4 Tbsp. grated Parmesan cheese

1. Use a straight sided bowl large enough to hold all ingredients.
2. Layer vegetables in order given, starting with lettuce.
3. Save some lettuce to make a thin top layer.
4. Top with the mayonnaise, sealing the edges.
5. Sprinkle with the sugar and Parmesan cheese.
6. Cover tightly; refrigerate overnight.
7. The sugar causes the onions to weep, which makes this salad a success.
8. Do not stir.
9. Serve carefully to get some of all layers.
10. This salad keeps several days if kept refrigerated.
11. Lettuce stays crisp if you sealed the edges well with the mayonnaise.

head iceberg lettuce, celery, water chestnuts, green pepper, sweet onion, frozen green peas, mayonnaise, sugar, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573535 (may not work)