1 head lettuce chopped
3 to 4 green onions diced
1 can (8 oz.) drained and sliced water chesnuts
1 c. celery
1 1/4 c. frozen peas
3 tbsp. sugar
1 1/2 c. mayonnaise with
1/4 c. lemon juice added
3 hard boiled eggs sliced thin
2 tomatoes sliced thin
5 to 6 strips bacon cooked crumbled
1/4 c. parmesan cheese

The day before, layer lettuce, onions, chesnuts, celery, and peas in 9x12 pan. Combine sugar, lemon juice and mayonnaise. Spread on top, cover and refrigerate over night. Before serving add a layer of eggs, tomatoes, and bacon. Sprinkle top with cheese. Do not toss. Cut into portions with serrated knife. Serve 8 to 10.