1 lb. shredded iceberg lettuce
1/2 sliced green onions
1 8 oz. can sliced water chestnuts, drained
1 10 oz. package frozen peas
2 cups mayonnaise
2 tsp. sugar
1/2 cup grated fresh Parmesan cheese
1 can sliced black olives
1/2 tsp. garlic powder
3 eggs, hard cooked, chopped
1/2 lb. bacon, cooked and crumbled
2 medium-sized tomatoes

Shred lettuce and put in 4 qt. serving dish. Top with green onions and water-chestnuts. Break apart frozen peas, sprinkle over salad. Spread mayonnaise evenly over top. Sprinkle sugar, Parmesan cheese and garlic powder over the top. Cover and chill 24 hours. Just before serving, sprinkle with bacon, eggs, and olives. Add tomato wedges.

A friend in Forks gave us this recipe which is a favorite. While some kids don't like the lettuce on the bottom, it's easy to serve them the rest as a pea-salad dish!