Overnight Salad - cooking recipe

Ingredients

1 small head iceberg lettuce, finely chopped
1/2 c. green onion, thinly sliced
1 (8 oz.) can sliced water chestnuts, drained
1 (10 oz.) pkg. frozen baby peas
1 1/2 c. Hellmann's mayonnaise
1/4 tsp. garlic powder
1 c. Cheddar cheese
1 tomato, thinly sliced

Preparation

Using a shallow glass bowl, layer vegetables, except tomato, in given order.
Spread mayonnaise over top and tightly to edges to seal.
Cover; refrigerate overnight.
Just before serving, season with garlic powder, sprinkle with cheese and spread tomato over top.
Do not toss.
Serve layered.