1 med. size head Iceberg lettuce, shredded
1/2 c. thinly sliced green onions (including tops)
1 c. thinly sliced celery
1 (8 oz.) can water chestnuts, drained and sliced
1 (10 oz.) pkg. frozen peas
2 c. mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 to 3/4 lb. sliced bacon, crisply cooked, drained, and crumbled
3 hard cooked eggs, chopped
2 med. size tomatoes, cut into wedges

Spread lettuce evenly in a wide 3 to 4 quart glass serving bowl. Top with a layer each of onions, celery, water chestnuts, and peas. Spread evenly with mayonnaise. Sprinkle with sugar, cheese, salt, and garlic powder. Cover and refrigerate for several hours or until next day.

Just before serving, sprinkle with bacon and eggs. Arrange tomato wedges on top.

To serve, use a spoon and fork to lift out servings, scooping down to bottom of dish to include all layers. Makes 8 to 10 servings.