1 med. sized head ice berg lettuce (washed chilled, cored, sliced)
1 bunch green onions, sliced
1 can (8 oz.) water chestnuts, sliced
1/2 red bell or green pepper, seeded and sliced
2 stalks celery, sliced
1 pkg. (10 oz.) frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. garlic powder
3/4 lb. bacon, crisp fried drained, finely chopped
3 hard cooked eggs, coarsely chopped
2 tomatoes in wedges

Layer ingredients in order in a 4 quart see through bowl. Spread mayonnaise evenly over peas. Sprinkle with sugar, Parmesan cheese, salt and garlic. Sprinkle bacon, then eggs over mayonnaise. Cover and chill for 4 to 24 hours. Before serving arrange tomato wedges around top of salad. Serving should include some of each layer.