1 med. head iceberg lettuce, shredded
1/2 c. green onions, sliced
1 c. celery, thinly sliced
1 (8 oz.) can water chestnuts
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 and crumbled
3 hard boiled eggs, chopped
2 med. tomatoes, wedged

Spread lettuce evenly on the bottom of a 4 quart glass serving bowl. Top with a layer of green onions, celery, water chestnuts and peas. Spread layer of peas evenly with mayonnaise. Sprinkle in layers the sugar, cheese, salt and garlic powder. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle bacon and eggs on top of salad. Arrange tomato wedges on top. To serve use a fork and spoon to lift out servings, scooping all the way to the bottom to get all layers. 8 to 10 servings.