Ingredients
1 head iceberg lettuce, torn1 large onion, chopped1/2 cup chopped celery1/2 cup chopped green pepper1 can (8 ounces) sliced water chestnuts, drained1 package (10 ounces) frozen peas, thawed2 cups mayonnaise1 tablespoon sugar1/4 cup shredded Parmesan cheese4 bacon strips, cooked and crumbled, optional
Preparation
In a 6-qt. bowl, layer half of lettuce, onion, celery, green pepper, water chestnuts and peas. Combine mayonnaise and sugar; spread half over the salad. Repeat layers. Sprinkle with the cheese and bacon if desired. Cover and refrigerate for 12-24 hours.
