1 lg. head lettuce
1/4 c. onion
1/4 c. celery
1/4 c. green pepper
1 (6 oz.) can sliced waterchestnuts
1 pkg. frozen peas, (not cooked or thawed)
2 c. mayonnaise
2 pkg. Romano or Parmesan cheese, grated
1 to 2 lbs. bacon, fried and crumbled (can use bacos)
2 tomatoes, wedged
4 hard boiled eggs, diced
parsley and paprika

Shred lettuce in large flat dish, sprinkle on next four ingredients, break peas apart while frozen sprinkle on. Spread mayonnaise like frosting then sprinkle on enough cheese to cover top. Cover and refrigerate overnight. Before serving the next day, top with bacon bits and decorate top with tomatoes, eggs, parsley and paprika. Do not toss!! Serve.