Layered Pea Salad - cooking recipe

Ingredients

1 medium head lettuce
1/2 c. thinly sliced green onions with tops
1 c. thinly sliced celery
1 carrot, shredded
1 can (8 oz.) water chestnuts, drained and chopped
1 (16 oz.) pkg. petite frozen green peas
1 1/2 to 2 c. mayonnaise
1 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder

Preparation

Chop or shred lettuce and spread evenly in a wide 3 to 4-quart bowl or 9 x 13-inch Pyrex dish.
Top with a layer each of onions, celery, carrots, water chestnuts and frozen peas.
Frost evenly with mayonnaise.
Sprinkle with cheese, sugar, salt and garlic powder.
Cover and refrigerate overnight.
Serves 12.