1 head iceberg lettuce, shredded
1/2 c. thinly sliced green onion
1 c. thinly sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 (10 oz.) pkg. frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1/2 basket cherry tomatoes, cut in half
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 lb. bacon, crisply cooked
3 hard boiled eggs, chopped

In a 3-4 quart glass serving bowl, make a layer of shredded lettuce. Top with a layer each of onion, celery, water chestnuts and frozen peas. Spread evenly with mayonnaise. Seal edges to bowl. Sprinkle with sugar, cheese, salt, and garlic powder. Cover and refrigerate overnight.

Crumble bacon into salad. Sprinkle with eggs. Arrange tomatoes around salad. To serve, just toss. Makes 8-10 generous servings.