Layered Overnight Salad - cooking recipe

Ingredients

1 head iceberg lettuce
1 head leaf lettuce (red is colorful)
1 c. celery, thinly sliced
1/2 c. green onion, thinly sliced
1 (8 oz.) can water chestnuts, thinly sliced
1 (10 oz.) pkg. frozen peas
2 c. mayonnaise
1/2 c. grated Parmesan cheese
2 tsp. sugar
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 to 1/2 lb. crisp, crumbled bacon
3 hard-boiled eggs, chopped fine
tomato wedges or cherry tomatoes

Preparation

Shred lettuce heads. Cover bottom of a 9 x 13-inch pan.
Add by layers the celery, onion, water chestnuts and peas.
Spread mayonnaise evenly over top. Sprinkle with Parmesan.
Mix together sugar, salt and garlic powder.
Sprinkle over top.
Cover and refrigerate at least 10 hours, up to 24 hours.
Before serving, garnish with bacon, chopped eggs and tomatoes.