1 head sliced iceburg lettuce
3/4 c. sliced celery
1/3 c. chopped bell pepper
1 can water chestnuts, sliced
1/4 c. chopped green onions
1 (10 oz.) pkg. frozen peas
2 c. mayonnaise mixed with 1 tbsp. sugar (spread with spatula)
1 1/2 c. grated cheddar cheese
1/4 lb. crumbled bacon
2 slices tomatoes
2 hard boiled eggs, sliced

Make the salad 24 hours prior to eating in the above order by layering in a bowl, then cover and put in the refrigerator.

NOTE: Do not cook the peas; layer frozen.