Shredded lettuce
Chopped scallions
8 oz. can water chestnuts
Thinly sliced red pepper
Thinly sliced celery
10 oz pkg. frozen peas
2 tomatoes, sliced
3 hard boiled eggs
3/4 lb. cooked, crumbled bacon

DRESSING:

2 c. mayonnaise
2 tsp. sugar
1/2 c. Parmesan, grated
1 tsp. salt
1/4 tsp. garlic salt

Select a pretty clear glass bowl approximately 10 inches wide by 6 inches deep. (Ingredients may be adjusted to size of bowl.)

Coarsely shred enough lettuce to cover bottom of bowl to depth of 2 inches. Then chop and slice remaining ingredients so that you have enough to fill each layer completely. Layer in order listed ending with dressing. Spread dressing over top of salad completely sealing in ingredients. Cover tightly with plastic wrap and refrigerate.

May be made ahead. Will stay crisp 12 to 24 hours.