Fort Polk Layered Overnight Salad - cooking recipe

Ingredients

1 head chopped lettuce
1 (8 oz.) can drained and sliced water chestnuts
1 (10 oz.) pkg. raw frozen peas
1 large diced onion or 3 green onions
1/2 bell pepper, diced
1 (8 oz.) pkg. grated Swiss cheese
1 tsp. salt
1/4 tsp. garlic powder or salt
3 sticks diced celery
2 tsp. sugar
1 pt. jar salad dressing
1/2 c. Parmesan cheese
1 tsp. pepper
3 Tbsp. crumbled bacon

Preparation

In large salad bowl, layer vegetables in order listed.
Spread salad dressing over top.
Sprinkle sugar over salad dressing. Next, spread cheeses, seasonings and bacon on top.
When serving, scoop from the bottom up so you don't miss a layer.