24 Hour Salad - cooking recipe

Ingredients

1 head lettuce, chopped
1/2 c. green onions, minced
1 c. celery, chopped
1 (10 oz.) pkg. frozen peas, break up with fork
2 small cans water chestnuts, sliced
1 1/2 c. real mayonnaise with 2 Tbsp. sugar
1 tsp. seasoned salt
1/2 c. Parmesan cheese, grated (can)
1/2 tsp. garlic powder
6 hard-boiled eggs, grated (helps to chill eggs before grating)

Preparation

Layer in order given in large salad bowl.
Leave salad in layer.
Cover tightly for 24 hours in refrigerator.
Toss just before serving.