24-Hour Salad - cooking recipe

Ingredients

1 large head lettuce, shredded
1 medium sweet red onion, chopped fine
1 (10 oz.) pkg. frozen peas, uncooked
1 small can sliced water chestnuts, drained
1 (16 oz.) jar Hellmann's mayonnaise
1 to 2 Tbsp. sugar
1/2 c. grated sharp cheese

Preparation

In 9 x 13-inch Pyrex dish, layer first 4 ingredients in the order they appear.
Cover with Hellmann's mayo mixed with the sugar.
Cover tightly and refrigerate 24 hours.
To serve, toss and place in large salad bowl.
Top with grated sharp cheese.
Serves 10 to 12.