1 firm head lettuce, shredded & well drained
6 stalks celery, sliced thin
1 bunch green onions, chopped
1 box or bag (8 oz.) Birds Eye tiny tender peas, uncooked
1/2 c. mayonnaise

1 (3 oz.) can Chinese chow mein noodles
3 tbsp. melted butter
2 tsp. Worcestershire sauce
1 tsp. curry powder
1/2 tsp. seasoning salt or season-all salt

Combine all noodle ingredients on cookie sheet. Bake at 225 degrees for 1 hour, stirring well every 15 minutes. Set aside.

Combine first 3 salad ingredients in serving bowl. Keep thawed peas, mayonnaise and noodles aside. When ready to serve, toss salad well with mayonnaise. Add peas; toss well. Add noodles, toss and serve.