48-Hour Salad - cooking recipe

Ingredients

1 head lettuce, shredded
1 c. celery, chopped
1 c. bell pepper, chopped
1 onion, chopped
1 (8 oz.) can water chestnuts, sliced and drained
1 (10 oz.) frozen English peas, cooked, cooled and drained
1 pt. mayonnaise
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper

Preparation

Mix well in large measuring cup.
Refrigerate, covered, with Handi-Wrap.
When ready to serve, garnish with grated cheese and Bac*Os.
This is very crunchy if all ingredients are well drained. Will keep several days if covered well.