Iced Salad - cooking recipe

Ingredients

1 head iceberg lettuce
1 to 2 c. celery
1 to 2 c. green bell pepper
approximately 4 green onions (shallots)
1 to 2 c. (15 oz. can) LeSueur tiny English peas
2 c. mayonnaise
Parmesan cheese
1 tsp. sugar (if desired)
1 can water chestnuts (if desired)
bacon bits

Preparation

Break head of lettuce in large salad bowl (a clear glass bowl or baking dish is attractive!).
Add in layers:
celery, green pepper and green onions, all chopped.
Add can of tiny English peas (drained), then can of water chestnuts (drained), if desired. Cover this with a layer of mayonnaise, about 2 cups that has been whipped to spreading consistency.
Cover this with a layer of grated Parmesan (in can) cheese.
Sprinkle with 1 teaspoon sugar, if desired.
Cover with Saran Wrap and let set in refrigerator overnight or at least several hours.
Before serving, add bacon bits on top.
Toss salad gently and serve.
Tantalizes the taste buds!