1 lg. head lettuce, shredded (spinach may be added)
1/3 c. green onion, finely chopped
1/3 c. celery, sliced
6 oz. can water chestnuts, sliced
10 oz. pkg. frozen peas, not thawed
2 c. mayonnaise (part sour cream - perhaps 1/2 cup)
1 1/2 tbsp. sugar (optional)
3/4 lb. bacon, fried and crumbled, or frozen shrimp (optional)
3 - 4 hard cooked eggs, sliced
3 tomatoes, sliced or cherry tomatoes cut in half
Parmesan and Romano cheese (or Swiss, shredded) or both

Use 13 x 9 inch pan, preferably glass. Sprinkle lettuce (and spinach, if desired), onion and celery. Break peas apart and sprinkle on top while frozen, add sliced water chestnuts. Spread mayonnaise over top like frosting (top mayonnaise with sour cream). Sprinkle with sugar (optional), cover tightly with Saran wrap and refrigerate overnight. Before serving, add layers of bacon, or shrimp, egg slices and tomato slices, sprinkle with grated cheeses. (I have added egg and tomato slices and cheeses, etc. the night before with the rest of the ingredients and then covering with plastic wrap; all was great at serving time.) DO NOT TOSS. When serving cut into squares. Each serving should go to the bottom of dish to get layers effect. Serves up to 20.