24 Hour Vegetable Salad - cooking recipe

Ingredients

1 head lettuce, shredded
1/2 sliced onion
1/2 c. diced celery
1 c. water chestnuts
1 pkg. frozen English peas, cooked minimum time
1 c. mayonnaise
1 Tbsp. sugar
1 tsp. milk
boiled eggs
cheese
bacon bits

Preparation

Layer lettuce, onion, celery, peas and water chestnuts in order in a 13 x 9-inch dish.
In a small bowl, beat mayonnaise, sugar and milk.
Spread over top.
Refrigerate overnight.
Garnish with boiled eggs, grated cheese and bacon bits.
Can be prepared well ahead of time.