1 head lettuce, shredded
1 c. chopped green onions
1 c. chopped green pepper
1 (10 oz.) pkg. frozen English peas, thawed but not cooked
1 c. shredded carrots
1 lb. bacon, cooked and crumbled
6 hard boiled eggs, chopped or sliced
2 c. Miracle Whip (use only Miracle Whip)
4 fresh tomatoes, cut in wedges
1 tbsp. garlic powder
3/4 lb. sharp cheese, shredded
1 can chopped water chestnuts

Line the bottom of glass dish (size 9 x 13 inch) with lettuce; add layer each of onion, peas, pepper, water chestnuts, and carrots. Spread the 2 cups Miracle Whip over the top being careful to seal all the edges (this keeps the salad). Sprinkle with shredded cheese and garlic powder. Cover and refrigerate 8-10 hours or overnight. When ready to serve, sprinkle with bacon, hard boiled eggs and tomato wedges; can use bacon bits instead of the bacon.