1 med. sized head Iceberg lettuce
1 c. thinly sliced celery
1/2 c. thinly sliced green onions
1 (8 oz.) can water chestnuts, drained and sliced
1 pkg. frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard boiled eggs, chopped
1/2 to 3/4 lb. bacon, cooked pieces
2 med. tomatoes, wedges
Radishes, sliced
Artichoke hearts, sliced

Use a 9 x 13 inch baking dish. Shred lettuce and place in bottom of dish. Top with green onions, celery, radishes, artichoke hearts, chestnuts, and peas (broken apart). Sprinkle peas over salad. Spread mayonnaise over top. Sprinkle sugar on top. Sprinkle on cheese, seasoned salt, and garlic powder. Cover and chill in refrigerator 2 to 4 hours or overnight. Just before serving, add tomatoes, eggs, and pieces of bacon. Serves 8.