1 lb. iceberg lettuce
1 c. water chestnuts, sliced and drained
1/2 c. sliced scallions
10 oz. thawed frozen peas
2 tsp. sugar
1/2 c. Parmesan cheese
1 tsp. seasoned salt
2 c. mayonnaise
1/4 tsp. garlic powder
3 hard-boiled eggs
1/2 lb. cooked bacon, crumbled
tomato wedges or black olives (for garnish)

Spread shredded lettuce on bottom of 4-quart glass dish. Layer scallions, water chestnuts and frozen peas. Spread mayonnaise over top. Mix sugar, Parmesan, salt and garlic powder. Sprinkle on top. Cover and chill up to 24 hours. Before serving, chop eggs and crumble bacon.