Makes 1 (9 x 13 inch) pan or 2 small pans, keeps VERY well in refrigerator near 1 week. Is best if made a day ahead so it can marinate.

1 lg. head lettuce, shredded fine
1 can water chestnuts, cut thinly
1/2 c. celery, sliced thinly
2 to 3 tbsp. granulated sugar
1/4 lb. bacon, fried crisp and broken in small bits
10 oz. (approximately) frozen "tiny" peas (thawed, not cooked)
1/4 c. Parmesan cheese
1/4 c. onion (or less), chopped fine
2 c. mayonnaise
2 hard boiled eggs, sliced

Arrange lettuce in pan(s). Sprinkle with onion and celery. Next top with peas and water chestnuts. Spread mayonnaise over that with spatula. Sprinkle with sugar and then with cheese. Chill at least 3 hours, preferably overnight (COVERED). Before serving, garnish with cold egg slices and bacon bits.

Optional: Garnish with green pepper rings, mushroom slices, roasted almonds, etc. NOTE: Keep refrigerated and covered.