1 med.-size head iceberg lettuce, shredded (about 6 c.)
1 (10 oz.) pkg. frozen green peas, thawed slightly
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. thinly sliced green onion
1/2 c. thinly sliced celery
2 c. mayonnaise
1/2 c. grated Parmesan cheese
2 tbsp. sugar
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard-cooked eggs, chopped
2 3/4 lbs. bacon, cooked crisp, drained and crumbled
2 tomatoes, cut into wedges

Cover bottom of shallow 3 to 4 quart baking dish with lettuce. Spread peas, water chestnuts, green onion, celery on top. Combine mayonnaise, Parmesan cheese, sugar, seasoned salt and garlic powder in medium-size bowl. Spread mixture in thin even layer over top of vegetables. Cover tightly with foil or plastic wrap and refrigerate overnight.

To serve, sprinkle with eggs, then bacon. Garnish with tomato wedges.