1 head lettuce, wash and shredded
1/2 c. chopped celery
1/2 c. chopped green pepper
1 chopped sm. red onion
1 (10 oz.) pkg. frozen peas, thawed and drained well
6 slices crispy fried crumbled bacon
1 (8 oz.) can water chestnuts, drained and sliced
1 c. thinly sliced radishes
1 c. mayonnaise
2 tsp. garlic salt or powder
1 c. Parmesan cheese

In a large clear glass salad bowl, layer lettuce, celery, green pepper, onion, peas, water chestnuts, and radishes. In separate bowl, combine mayonnaise with garlic salt, and spread over top layer in salad bowl, sealing layer completely. Cover with plastic wrap, refrigerate overnight or for 24 hours. When ready to serve garnish with cheese and bacon and additional radish slices.

This salad will keep if sealed tight for 4 to 5 days, which makes it an excellent salad for camping and picnics.