Layered Salad - cooking recipe

Ingredients

1 head cabbage
2 heads lettuce
2 zucchini
2 small white onions
1 bunch celery
1 green pepper
2 red peppers
1 jar bacon bits
3 lb. broccoli flowerets
30 oz. frozen baby peas
36 oz. mayonnaise
water chestnuts

Preparation

Layer each ingredient in large bowl.
Seal with mayonnaise. Store in refrigerator overnight and toss before serving.
Salad will keep 2 days after tossing.
Serves 20 to 25 people.