Layered 24-Hour Pea Salad - cooking recipe

Ingredients

1 head lettuce, shredded
1 (8 oz.) can water chestnuts, sliced thin and drained
1 pkg. frozen peas
1/4 c. chopped onion
1/4 c. chopped celery
2 c. mayonnaise or salad dressing
grated Parmesan cheese
4 boiled eggs, mashed fine
bacon bits (desired amount)

Preparation

Put shredded lettuce in 13 x 9-inch pan.
Add water chestnuts, frozen peas, onion, celery, salad dressing and Parmesan cheese sprinkled on top.
Chill for 24 hours.
Just before serving, garnish with boiled eggs and bacon bits.