This salad may be made day before serving. Hold tomatoes, egg and bacon until ready to serve. Cover dish with foil.

1 med. head lettuce, shredded
1 c. celery, sliced thin
1/2 c. thin sliced scallions (white part only)
1 can (8 oz.) sliced water chestnuts, drained
1 pkg. frozen petit pois peas
2 c. mayonnaise
1 tsp. sugar
1/2 c. grated Parmesan cheese
2 tomatoes
3 hard boiled eggs
1/2 lb. bacon

Place shredded lettuce and celery in 8 x 10 inch pan. Place a layer of scallions on top. Next a layer of water chestnuts. Then frozen peas. Mix mayonnaise, sugar, salt and cheese. Spread evenly on top of layers, covering to edges. Slice tomatoes and eggs. Place a row of tomatoes then a row of eggs alternating to cover dish. Fry and crumble bacon. Sprinkle over top.