24 Hour Salad - cooking recipe

Ingredients

1 medium head lettuce
1/2 c. thinly sliced green onion
1 c. thinly sliced celery
1 (8 oz.) can sliced water chestnuts
8 oz. frozen peas over salad
1 1/2 c. mayo
2 tsp. sugar
1/2 c. grated Parmesan
1/4 tsp. garlic powder

Preparation

Shred lettuce; place in 9 x 13-inch dish.
Top with onion, celery and water chestnuts.
Sprinkle peas over salad.
Spoon mayo evenly over the top of salad.
Sprinkle with sugar, Parmesan and garlic powder.
Cover and chill in refrigerator as long as 24 hours.