Overnight Layered Green Salad - cooking recipe

Ingredients

1 medium head iceberg lettuce
1 bunch green onions
1 can water chestnuts
1/2 red pepper
2 stalk celery
1 pkg. frozen peas (10 oz. size)
2 1/2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. garlic powder
3/4 lb. bacon, crisp fried and drained
3 hard-boiled eggs
2 tomatoes

Preparation

Core lettuce and slice thinly.
Spread lettuce over the bottom of a wide 4-quart serving dish.
Slice green onions and sprinkle on top of lettuce.
Drain water chestnuts and slice; sprinkle over onions.
Slice red pepper and layer over the water chestnuts. Slice celery and sprinkle over the peppers.
Break apart frozen peas and spread over the celery.
Sprinkle with the salt, Parmesan cheese and garlic powder.
Finely chop and sprinkle bacon next, along with eggs (finely grated).
Cover the salad and chill for at least 4 hours or to 24 hours.
Just before serving, cut tomatoes in wedges and arrange around the top of the salad.
To serve, use a spoon and fork to lift out each serving.
Serves 8 to 10 persons.