1 head lettuce, torn in bite-size pieces
1/2 c. chopped green pepper
1 pkg. (10 oz.) frozen peas, thawed
1 c. thinly sliced radishes
1 c. mayonnaise or salad dressing
6 slices crisply fried, crumbled bacon
1/2 c. chopped celery
1 sm. red onion, chopped
1 can (8 1/2 oz.) water chestnuts, drained and sliced
1 c. grated Parmesan cheese

Layer lettuce, celery, green pepper, onion, peas, water chestnuts and radishes in large salad bowl. Spread mayonnaise over top, sealing layer completely. Cover with saran; refrigerate 24 hours or overnight. Sprinkle with cheese and bacon; garnish with radish slices, if desired. Toss before serving. 12 to 15 servings.