Cut full head of lettuce into bite-sized pieces
1 cup chopped celery
1 cup (or 1 large) green pepper
1/2 cup green onions, chopped
1 pkg. frozen green peas (do not cook)
1 can sliced water chestnuts or sliced radishes
Cheddar cheese, grated
Chopped cooked bacon
Hard cooked eggs (2 or 3)

Use 9x13-inch pan. Place ingredients in layers as listed. Cover with a little more lettuce. Then spread dressing (shown below) over the salad and seal edges so it completely covers the salad. Sprinkle with grated cheddar cheese. Cover tightly with plastic wrap. Refrigerate overnight. When ready to serve, sprinkle with chopped cooked bacon and chopped hard-cooked eggs.

DRESSING FOR LAYERED OVERNIGHT SALAD:

2 cups mayonnaise
2 tbsp. sugar
1/4 tsp. garlic powder
1 tsp. seasoning salt

Mix together well.