24-Hour Salad - cooking recipe

Ingredients

2 heads broken romaine lettuce
4 stalks celery, sliced
1 bunch chopped green onions
8 oz. sliced radishes
1 can sliced water chestnuts
10 oz. pkg. Birds Eye tender tiny peas, uncooked
1 qt. mayonnaise
1 cup coarsely grated cheddar cheese

Preparation

Wash and drain all vegetables.
Layer them in a salad bowl in the order listed.
Spread mayonnaise on top, sealing the edges (you may use a little less than a quart).
Sprinkle cheese on top and cover with plastic wrap.
Refrigerate overnight.
Toss right before serving
Serves 20.