Twenty-Four Hour Salad - cooking recipe

Ingredients

1 medium head lettuce
1 c. onion, thinly sliced (1 medium onion)
1 c. chopped celery
1 pkg. frozen green peas, cooked
1 (8 oz.) can water chestnuts, thinly sliced
2 c. Hellmann's mayonnaise
1 c. Mozzarella cheese
1/2 c. Parmesan cheese
12 slices bacon
12 cherry tomatoes

Preparation

In a 10 x 13-inch pan, layer chopped lettuce, onion, celery, peas and chestnuts.
Spread on mayonnaise, covering all ingredients.
Sprinkle salt, pepper and sugar over top of mayonnaise.
Sprinkle Mozzarella and Parmesan cheeses over mayonnaise (Parmesan first).
Cover tightly with Saran Wrap or pan lid and refrigerate 24 hours.
When ready to serve, top with bacon and tomatoes.
Serves twelve.