24 Hour Lettuce Salad - cooking recipe

Ingredients

1 large head lettuce
1/2 c. onion, chopped
1/4 c. celery, sliced thin
1 (6 oz.) can water chestnuts, sliced
3 Tbsp. sugar
1 box frozen peas (do not thaw)
2 c. low-fat mayonnaise (do not use salad dressing)
4 hard-boiled eggs, chopped finely
Parmesan cheese
Bac*Os

Preparation

Shred lettuce in large glass bowl.
Sprinkle next 3 ingredients over top in layers.
Break peas apart and sprinkle over while frozen.
Spread mayonnaise like frosting.
Sprinkle sugar and enough cheese to cover top.
Cover and put in refrigerator for 24 hours or overnight.
Before serving, sprinkle top with eggs and Bac*Os and toss.