1 head iceberg lettuce, firm
Shredded carrots
Chopped green pepper
Thin slices red onion
1 can sliced water chestnuts
Sliced celery
1 (10 oz.) pkg. frozen peas, cooked and drain well

TOPPING:

1 c. mayonnaise
1 c. sour cream
3 tbsp. sugar
3 tbsp. grated Parmesan cheese
Bacon chips

Shred lettuce into bowl. Add carrots, green pepper, red onion, water chestnuts, celery, and peas. Toss ice top with topping. Cover with plastic wrap tightly and refrigerate for 24 hours. Toss again before serving and sprinkle with crisp bacon chips.