1 sm. head lettuce, shredded
1/2 c. green onions, thinly sliced
1 c. celery, thinly sliced
1 can water chestnuts, drained & sliced
1 (10 oz.) can petite frozen peas
1 1/2 c. mayonnaise
2 tbsp. sugar
1/4 c. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard boiled eggs, chopped
1 lb. bacon, fried crisp
2 med. tomatoes

Shred lettuce fine and place in bottom of a flat Pyrex dish about 13x8 inches. Top with green onions, celery, water chestnuts and frozen peas. Spread mayonnaise over salad and seal all around the edges with the mayonnaise. Sprinkle with sugar, Parmesan cheese, seasoned salt and garlic salt. Chill overnight in refrigerator. Before serving, sprinkle with crumbled bacon and chopped eggs. Place tomato wedges around over the top.