Miss Betty's 24 Hour Lettuce Salad

Ingredients

• 0.8 pound bacon sliced
• 8 ounce water chestnuts drained sliced canned
• 0.3 cup celery thinly sliced
• 1 tablespoon parsley fresh chopped for garnish
• 2  hard-cooked eggs sliced
• 1 large head iceberg lettuce shredded
• 1 cup mayonnaise to taste
• 0.3 cup onion sliced
• 2 tablespoons parmesan cheese grated
• 10 ounce peas frozen
• 4  tomatoes cut into wedges
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan

Directions

1. Spread the lettuce out on a large serving dish or bowl.
2. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers.
3. Spread mayonnaise over the top like a frosting.
4. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
5. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown.
6. Drain, crumble and set aside.
7. Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.