1 head lettuce, shredded
1/2 c. chopped celery
1 (8 oz.) can water chestnuts
1/2 c. onion, chopped
1/3 c. green pepper, minced
1 oz. frozen peas
2 c. mayonnaise
2 tbsp. sugar (mix)

Layer vegetables. Spread mayonnaise on top. Let stand overnight in refrigerator. Before serving, sprinkle with Parmesan cheese and 3 slices of crisp bacon. Top with tomato wedges and sliced hard-boiled eggs.