Overnight Layered Green Salad
|Iceberg lettuce head||1 Medium, shredded|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Frozen peas||10 Ounce (1 Package)|
|Mayonnaise||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Seasoned salt||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Bacon||3⁄4 Pound, crisply cooked|
|Hard-cooked eggs||3 , chopped|
|Tomatoes||2 Medium, cut into wedges|
In a 3 to 4-quart shallow glass serving bowl, make a layer of shredded lettuce.
Top with a layer each of onion, celery, water chestnuts, and frozen peas.
Spread evenly with mayonnaise.
Sprinkle with sugar, cheese, salt, and garlic powder.
Cover and refrigerate for several hours or until next day.
Crumble bacon into salad.
Sprinkle with chopped eggs.
Arrange tomato wedges around salad.