Overnight Layered Salad - cooking recipe

Ingredients

1 medium iceberg lettuce
1 bunch green onions
1 (8 oz.) can water chestnuts
1/2 red or green bell pepper
2 stalks celery
1 (10 oz.) pkg. frozen peas
1 c. mayonnaise
1 c. sour cream
1/2 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. garlic powder
3/4 lb. bacon, crisp fried and drained
3 hard-cooked eggs
2 tomatoes

Preparation

Slice or tear lettuce and place in wide serving bowl; slice green onions and scatter over lettuce.
Drain water chestnuts and slice; sprinkle over onions.
Slice bell pepper and lay over water chestnuts; slice celery and lay over water chestnuts.
Sprinkle frozen peas over salad.
Combine mayonnaise and sour cream thoroughly and spread evenly over peas.
Sprinkle with Parmesan cheese, salt and garlic powder.
Finely chop bacon and sprinkle over salad.
Coarsely chop eggs and sprinkle over bacon.
Cover and chill for 4 hours or as long as 24 hours.