1 med. head iceberg lettuce
1 c. thinly sliced celery
1 can water chestnuts, drained and sliced thin
1 (10 oz.) pkg. frozen peas
2 tsp. sugar
1 tsp. Lawry's seasoned salt
1/2 to 3/4 lb. bacon, cooked crisp
3 hard boiled eggs, chopped
3/4 c. thinly sliced scallions
1 or 2 carrots, shredded
2 1/2 c. mayonnaise or Miracle Whip
3/4 c. grated Parmesan cheese
1/2 tsp. garlic powder
2 med. tomatoes, cut into wedges

This salad looks wonderful in a glass bowl. Place layer of shredded lettuce in bottom of dish. Then add layer of scallions, layer of carrot, layer of celery, layer of water chestnuts, and finally, layer of peas. Spread the mayonnaise over the peas (carefully). Sprinkle the sugar over the mayonnaise. Sprinkle on the Parmesan cheese, then the seasoned salt and the garlic powder. Refrigerate overnight. Before serving, crumble bacon over top, then add chopped eggs. Place tomato wedges on top, around edges of bowl. Serve as a main dish with garlic bread as an accompaniment.