1 head iceberg lettuce
1/2 c. thinly sliced green onion
1 c. thinly sliced celery
1 can (8 oz.) water chestnuts
1 pkg. (10 oz.) frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 - 3/4 lb. bacon, crisply cooked
3 hard cooked eggs, chopped
2 tomatoes, cut in wedges

In a 3-4 quart shallow glass serving bowl, make a layer of shredded lettuce. Top with a layer each of onion, celery, water chestnuts and frozen peas. Spread evenly with mayonnaise. Sprinkle with sugar, cheese, salt and garlic powder. Cover and refrigerate for several hours or until next day.

Crumble bacon into salad. Sprinkle with chopped eggs. Arrange tomato wedges around salad.