1 head lettuce
2-3 green bell peppers, thinly sliced
3-4 ribs celery
1 (12 oz.) frozen English peas
1 sweet red onion, thinly sliced
1 can water chestnuts
1 pt. mayonnaise
1/4 lb. mozzarella cheese
1 tsp. sugar
1 tsp. salt
Parmesan cheese

In 9 x 14 inch casserole, line dish with a layer of finely shredded lettuce, peppers, celery, uncooked peas, onions in rings and sliced chestnuts. Sprinkle on salt and sugar. Cover with cheese, then mayonnaise, sealing edges. Sprinkle with Parmesan cheese and bacon bits. Cover tightly. Refrigerate 24 hours. Cut in squares and serve.