24 Hour Lettuce Salad - cooking recipe

Ingredients

1 large head iceberg lettuce
1/4 c. onion, chopped fine
1/4 c. thinly sliced celery
6 oz. can sliced water chestnuts, drained
1 pkg. frozen peas, thawed
2 c. mayonnaise
3 tsp. sugar
grated Romano or Parmesan cheese
3/4 lb. fried, crumbled bacon

Preparation

Shred lettuce in large serving bowl.
Sprinkle next 3 ingredients in order and in layers.
Break peas apart and sprinkle over all.
Spread mayonnaise over all.
Sprinkle on sugar and cheese.
Cover tightly.
Refrigerate 24 hours.
Top with bacon before serving.
Can be tossed.