24-Hour Salad In Layers - cooking recipe

Ingredients

1 medium lettuce
1 bunch green onions
1 c. celery
1 can sliced water chestnuts
1 pkg. frozen peas
2 c. mayonnaise
1/2 c. Parmesan cheese
2 tsp. sugar
1 tsp. seasoning salt
1/4 tsp. garlic salt
2 hard-boiled eggs (run through sieve)
1/2 lb. bacon chips

Preparation

Shred lettuce, green onions, celery and water chestnuts. Sprinkle peas over layers.
Spread mayonnaise over layers of vegetables.
Seal.
Sprinkle Parmesan cheese over vegetables.
Mix sugar, seasoning salt and garlic salt.
Sprinkle over top. Sprinkle eggs and bacon chips over layers.
Refrigerate 24 hours.