Layered Overnight Salad - cooking recipe

Ingredients

1 medium head lettuce, shredded
1 c. chopped celery
1/2 c. green onions
8 oz. water chestnuts, sliced
10 oz. frozen peas
2 c. Best Foods mayonnaise
2 tsp. sugar
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 c. Parmesan cheese
3 hard-boiled eggs, grated
1/2 to 3/4 lb. bacon, crumbled
2 medium tomatoes, quartered

Preparation

Place shredded lettuce in a 9 x 13-inch pan. Sprinkle with celery, water chestnuts and frozen peas.
Completely cover with the mayonnaise.
(The back of a spoon helps.) Sprinkle with sugar, seasoned salt and garlic powder.
Sprinkle with cheese. Refrigerate overnight.
Before serving, sprinkle with grated hard-boiled egg and bacon.
Garnish with tomato wedges.