1 head iceberg lettuce
1 large onion, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
1 8 oz. can sliced water chestnuts, drained
1 10 oz. pkg. frozen peas, thawed
2 c. mayonnaise
1 tbsp. sugar
1/4 c. shredded Parmesan cheese
4 bacon strips, cooked and crumbled, optional

In a six quart bowl, layer half of the lettuce, onion, celery, green pepper, water chestnuts and peas. Combine mayonnaise and sugar; spread half over the salad. Repeat layers. Sprinkle with cheese and bacon if desired. Cover and refrigerate for 12-24 hours.

Yields 14-16 servings.