1 med. head iceberg lettuce, shred
1/2 c. thinly sliced green onion
1 c. thinly sliced celery
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 oz.) pkg. frozen green peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. seasoning salt
1/4 tsp. garlic powder
1/2 to 3/4 lb. bacon, cooked and crumbled
3 hard-boiled eggs, chopped
2 med. tomatoes, in wedges or cherry tomatoes sliced in half

In 3 or 4-quart glass bowl, make a layer of shredded lettuce. Top with layer each of green onion, celery, chestnuts, and frozen peas. Spread evenly with mayonnaise. Sprinkle with sugar, cheese, salt, and garlic powder. Cover and refrigerate several hours or overnight.

Crumble bacon onto salad. Sprinkle with chopped eggs. Arrange tomatoes around salad. Makes 8-10 servings.