Overnight Layered Salad - cooking recipe

Ingredients

1 head iceberg lettuce, shredded
1/2 c. sliced green onion
1 c. sliced celery
1 (8 oz.) can water chestnuts, sliced
10 oz. frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. Parmesan, grated
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 to 3/4 lb. bacon, cooked crisp
3 hard-boiled eggs
2 tomatoes, wedges

Preparation

In 3 to 4-quart shallow, glass bowl, layer first five ingredients in order given.
Spread evenly with mayonnaise. Sprinkle the next 4 ingredients on top of mayonnaise.
Cover and refrigerate overnight.
Before serving, crumble bacon on top. Sprinkle with eggs and tomato wedges.