1 med. head lettuce, shredded
1/2 c. thinly sliced green onion
1 c. thinly sliced celery
9 oz. can sliced water chestnuts, drained
10 oz. pkg. frozen green peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. Parmesan cheese
1 tsp. season salt
1/2 tsp. garlic powder
1/2 lb. bacon, crisp and crumbled
3 hard-boiled eggs, chopped
2 med. tomatoes, wedged

In a 3 or 4 quart shallow glass serving bowl, make a layer of lettuce. Top with consecutive layers of onion, celery, water chestnuts and peas. Spread evenly with mayonnaise. Sprinkle with sugar, cheese, salt and garlic powder. Cover and refrigerate for several hours or overnight. Before serving, crumble bacon onto salad. Sprinkle with chopped eggs. Arrange tomato wedges around salad. To serve, use a spoon and fork to lift out, which should include some of each layer.