24 Hour Vegetable Salad(Serves 12) - cooking recipe

Ingredients

1 large head lettuce
1/4 c. onion, chopped fine
2 c. mayonnaise
1 Tbsp. sugar
Romano or Parmesan cheese, grated
1/4 c. celery, sliced thin
1 (6 oz.) can sliced water chestnuts, drained
1 (10 oz.) pkg. frozen peas (do not thaw)
3/4 lb. bacon, fried and crumbled

Preparation

Shred lettuce in bottom of large flat serving dish or bowl. Sprinkle onion, celery and water chestnuts over lettuce in layers. Break peas apart, still
frozen, over the water chestnuts. Spread mayonnaise, like frosting, over top.
Sprinkle sugar and grated cheese to completely cover the top.
Cover and refrigerate overnight.
Before serving, top with bacon crumbles.
Do not toss; each serving should go to bottom of bowl and get some of each layer.