1 med. size head iceberg lettuce, shredded
1 (10 oz.) pkg. frozen green peas, thawed slightly
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. thinly sliced green onions
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 lb. bacon, cooked crisp, drained and crumbled, can use less if you want to (1 1/2 lb.)
2 tomatoes, cut into wedges

Cover bottom of shallow 3-4 quart baking dish with lettuce. Spread peas, water chestnuts, green onions and celery on top.

Combine mayonnaise, Parmesan cheese, sugar, seasoned salt and garlic powder in medium sized bowl. Spread mixture in thin, even layers 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.