24-Hour Salad - cooking recipe

Ingredients

1 head lettuce
1 can sliced water chestnuts
1 pkg. frozen peas
1 c. celery, chopped
1 onion, chopped
1 c. mayonnaise
1 Tbsp. sugar
4 Tbsp. Parmesan cheese
2 to 4 Tbsp. bacon bits

Preparation

Layer chopped lettuce on bottom of a 9 x 9-inch casserole dish.
Add water chestnuts, frozen peas (rinsed with hot water), chopped celery and chopped onion.
Spread with the mayonnaise. Sprinkle sugar, Parmesan cheese and bacon bits on top.
Cover with plastic wrap and let set for 12 to 24 hours in refrigerator before serving.