Layered Summer Salad - cooking recipe

Ingredients

3 c. shredded lettuce
1/2 c. sliced celery
8 oz. can drained water chestnuts, sliced
1/4 c. sliced green onion
1 1/2 c. mayonnaise or salad dressing
3/4 tsp. season salt
1 c. frozen peas, thawed and drained
4 oz. (1 cup) shredded Cheddar cheese
3 hard cooked eggs
1 medium tomato, cut into wedges
1/2 lb. bacon, fried and crumbled

Preparation

Put lettuce in large bowl.
Sprinkle with celery, water chestnuts and green onions.
In small bowl, mix mayonnaise and seasoned salt.
Spread 3/4 cup mayonnaise over celery, water chestnuts and onions.
Sprinkle with peas and cheese.
Spread remaining 3/4 cup mayonnaise over peas and cheese.
Garnish with chopped eggs, tomatoes and bacon.
Refrigerate 2 hours or overnight.
Store in refrigerator.