24 Hour Salad - cooking recipe

Ingredients

1 lg. head lettuce, shredded
1 8-oz. can water chestnuts, sliced
1 c. sliced celery
1 pkg. frozen peas DO NOT THAW
2 c. mayonnaise
2 tsp. sugar
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 c. grated Parmesan cheese
3/4 lb. bacon, fried, crumbled and drained
2 tomatoes, cut into wedges
3 hard boiled eggs, sliced

Preparation

Put shredded lettuce in bottom of a 9 x 13 inch pan. Sprinkle the celery, then the water chestnuts, then the frozen peas (breaking up clumps as necessary), over the lettuce.
Cover with mayonnaise (spread it like frosting).
Mix together and sprinkle on top the sugar, salt and garlic powder.
Spread the grated cheese to cover the top. Cover and refrigerate overnight. Before serving, top with bacon, tomatoes and eggs.