1 sm. head lettuce, shredded
1 pkg. alfalfa sprouts
1/2 c. chopped green onions
1 c. thinly sliced celery
1 can (8 oz.) water chestnuts, drained and sliced
1 pkg. (10 oz.) frozen peas or peas and carrots
2 tsp. sugar
1/2 c. grated Parmesan cheese (fresh)
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 lb. bacon, fried crisp
3 hard boiled eggs, chopped or grated
2 med. tomatoes, quartered
1 c mayonnaise

In salad bowl, place lettuce, alfalfa, onions, celery, chestnuts and frozen peas in layers. Spread mayonnaise evenly over top of vegetables.

Combine the sugar, cheese, salt and garlic powder, then sprinkle over mayonnaise. Cover and place in refrigerator for 24 hours.