1 lg. firm heat iceberg lettuce
3 lg. sticks celery, cut-up
2 bunches green onions, sliced (tops too)
1 sm. green pepper, chopped
1 (6 oz.) can water chestnuts, sliced
3 lg. eggs, hard boiled
1 (10 oz.) pkg. frozen peas (do not defrost)
2 tbsp. sugar
2 c. mayonnaise or Miracle Whip dressing
2 tbsp. Parmesan cheese

If using as luncheon main dish, add 5 strips crumbled, crisp bacon strips and cooked, shelled shrimp; cooked, diced ham or cooked, cubed chicken or turkey meat.

Slice pre-crisped head lettuce in thin layers. In large Tupperware bowl or 5 quart ice cream bucket (with covers), start layering lettuce and then small amounts of each of chopped vegetables, peas and water chestnuts, then more lettuce and vegetables, etc. until all are used, but save some lettuce for top layer. (Use a small additional container, if necessary.) There needs to be room to add the mayonnaise, sugar and Parmesan cheese at the very top layer (or over the lettuce top layer). Cover tightly (expelling as much air as possible). Chill overnight or until serving time. Then add sliced eggs and bacon as garnish. Or if used as main dish, toss with other meat and then garnish. Leftover salad may be saved up to 2 days, if dressing is not mixed with all layers.