24 Hour Salad - cooking recipe

Ingredients

1 layer chopped lettuce (1 head iceberg)
1 layer finely chopped sweet onion
1 layer finely chopped celery
1 can water chestnuts, drained and sliced
1 layer uncooked frozen peas
1 3/4 c. mayonnaise
3 Tbsp. sugar
1 layer sliced tomatoes, quartered
1 layer chopped hard-boiled eggs (2 to 3 eggs)
1 layer crisp bacon, drained and crumbled (3/4 lb.)
1 layer Romano or Parmesan cheese, grated

Preparation

In a 9 x 12-inch covered Tupperware container or glass dish, place layers of lettuce, onion, celery, water chestnuts and peas. Mix mayonnaise with sugar and cover layers with mixture.
Cover tightly and refrigerate overnight.
One and one-half hours before serving time, add layers of tomatoes, boiled eggs, bacon and cheese.
Do not toss.
Seal tightly until serving time.
Make sure your guests dig to the bottom of the dish.