Dolly Beck'S Overnight Lettuce Salad - cooking recipe

Ingredients

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

Preparation

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