Seven Layer Salad - cooking recipe

Ingredients

1 head lettuce, torn
1 c. chopped celery
1 can small garden peas, drained
4 hard-boiled eggs, chopped
1/2 c. chopped onions
1 can water chestnuts
2 Tbsp. sugar
1 c. mayonnaise
1 c. bacon pieces, crumbled

Preparation

Arrange in layers in a 9 x 13-inch covered container.
Cover vegetables with mayonnaise and sugar.
Seal airtight and refrigerate for 6 hours.
Just before serving, sprinkle crumbled bacon pieces on top.