24 Hour Salad - cooking recipe

Ingredients

1 small head iceberg lettuce, shredded
alfalfa sprouts
1/2 c. green onions, chopped
1 c. celery, thinly sliced
1 c. water chestnuts, sliced
1 (10 oz.) box frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 tsp. garlic powder
1/2 c. Parmesan cheese
1 tsp. salt
3 hard-boiled eggs
2 medium tomatoes, quartered
bacon bits (optional)

Preparation

Layer lettuce and vegetables in a flat container.
Top with mayonnaise.
Combine sugar, salt and garlic powder; sprinkle over mayonnaise.