1 head lettuce
1/2 c. celery, chopped
1/2 c. green pepper, chopped
2 cans sliced water chestnuts, drained
1/2 c. scallions, chopped
1 pkg. frozen peas, uncooked
2 c. mayonnaise (diet's o.k.)
2 tbsp. sugar
6 oz. assorted grated cheese (whatever's on hand)
6 sliced hard boiled eggs
Some sliced cherry tomatoes
Lots of good Parmesan cheese
8 slices bacon

In a 9x13 pan or glass baking dish, spread out evenly, cut up head of lettuce (as bottom layer). Layer next 5 ingredients in order. Spread mayonnaise to seal the vegetables and sprinkle sugar on top of mayonnaise. Cover. Refrigerate overnight.

In A.M. fry bacon crisp and drain. Boil eggs. Remove cover from salad and layer assorted cheeses, sliced eggs, tomatoes, crumbled bacon and Parmesan cheese.