Layered Salad

Ingredients

1 head iceberg lettuce, shredded
1 cup chopped white onion
1 cup chopped celery
2 cans, drained sliced water chestnuts
2 boxes frozen baby peas
3 cups Hellmann’s mayonnaise
¼-cup parmesan cheese
3 Tablespoons sugar
6 hard boiled eggs
3 tomatoes, cut into wedges
1 pound bacon, cooked crisp and diced

Directions

1. In a large bowl, shred lettuce and place in the bottom of the bowl, continue adding ingredients in layers until you frost the top with the mayonnaise. Top mayonnaise with Parmesan cheese and sprinkle sugar over top. Cover tightly and place in refrigerator overnight.
2. Just before serving, slice hard-boiled eggs, tomato wedges and place on top of salad. Add warm crumbled bacon and toss very well.
3. Let rest for 5-10 minutes and serve.