Layered Salad - cooking recipe

Ingredients

1 head lettuce, washed and torn
1/4 c. green onions
1/4 c. celery
1 can water chestnuts, sliced
1 box frozen peas, thawed
1/2 to 1 c. mayo
1 Tbsp. sugar
1/3 c. grated Parmesan cheese
1/2 lb. bacon (about 10 slices), cooked and crumbled
2 tomatoes, sliced
2 hard-boiled eggs

Preparation

In a gallon container with tight fitting lid (ice cream tub is perfect), place torn lettuce. Sprinkle green onions, celery and water chestnuts (all chopped) on top. Add layer of peas and do not toss. Spread mayo on top and sprinkle with sugar, Parmesan cheese and bacon.
Top with tomatoes and egg slices. Salt and pepper to taste.
Cover and refrigerate 6 to 24 hours. Toss and serve.