Head lettuce, shredded
1/4 c. onions
1/4 c. celery
8 oz. can water chestnuts, sliced
10 oz. frozen peas
2 c. mayonnaise
1 c. shredded cheddar cheese
3/4 lb. bacon, cooked until crisp

In 13"x9"x2" dish, layer lettuce, onions, celery, water chestnuts and peas. Spread mayonnaise over top to seal. Sprinkle cheese over top. Cover dish tightly. Refrigerate overnight. Just before serving, crumble bacon over top. Garnish with hard boiled eggs, tomatoes or parsley.