Shred 1 medium iceberg lettuce and place in straight sided glass bowl. Top with 1/2 cup thinly sliced green onion. 1 cup sliced water chestnuts, 1 (10 ounce) package frozen (uncooked) peas sprinkled over top (small peas).

Spread mayonnaise over top to completely cover. Sprinkle 2 teaspoons sugar over mayonnaise; 1/2 cup grated Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon garlic salt.

Cover and chill in refrigerate up to 24 hours. Just before serving: sprinkle 3 hard-boiled grated eggs, 6 strips crumbled crisp bacon. Top with tomatoes, cucumber or avocado slices.

Serves 8 to 10. Serve with servers going straight down to dip up all layers.