1 med. head iceberg lettuce
1/2 c. thinly sliced green onion
1 c. thinly sliced celery
1 (10 oz.) pkg. frozen peas
2 c. of mayonnaise
2 tsp. sugar
1/2 c. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
3 hard cooked eggs, chopped
1/2 lb. bacon; crisply fried and crumbled
2 med. tomatoes, cut in wedges

Tear lettuce and place in shallow serving dish. Top with green onion, celery. Sprinkle the peas over the salad, then spread mayonnaise evenly over the top. Sprinkle with sugar, Parmesan cheese, seasoned salt, garlic powder. Cover and chill in refrigerator as long as 24 hours. Just before serving, sprinkle with the eggs and bacon. Place the tomato wedges around the salad and serve.