Layered Overnight Summer Salad - cooking recipe

Ingredients

1 (15 oz.) pkg. Pillsbury All-Ready pie crusts
1 tsp. flour
6 lettuce leaves, washed and dried
1/2 c. sliced celery
1 (8 oz.) can sliced water chestnuts, well drained
1/4 c. sliced green onions
1 1/2 c. real mayonnaise
3/4 tsp. seasoned salt
1 c. frozen peas, thawed and drained
1 (4 oz.) shredded Cheddar cheese
3 hard-cooked eggs, chopped
1 medium tomato, cut in wedges
1/2 lb. bacon, fried and crumbled

Preparation

Heat oven to 450\u00b0.
Prepare pie crust according to package directions for unfilled one crust pie, using a 9-inch pie pan. Bake at 450\u00b0 for 9 to 11 minutes or until lightly browned. Cool.