1 medium head iceberg lettuce, washed and chilled
1 bunch green onions
1 8-oz. can water chestnuts
1/2 red or green bell pepper, seeded
2 stalks celery
1 10-oz. package frozen peas
2 cups mayonnaise
2 teaspoons sugar
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon garlic powder
3/4 lb. bacon, crisp fried and drained
3 hard-cooked eggs
2 tomatoes

Core and chop lettuce into thin slivers. Spread lettuce over bottom of a wide 4-qt. serving dish. With a knife, thinly slice green onions and part of the tops. Scatter slices over the lettuce.

Drain water chestnuts and slice. Sprinkle over onions. Chop bell pepper and sprinkle over water chestnuts. Chop celery and sprinkle over bell pepper. Break apart frozen peas and spread over celery. Spread mayonnaise evenly over peas. Sprinkle with sugar, Parmesan cheese, salt and garlic powder.

Finely chop bacon and sprinkle over salad. Coarsely chop eggs and sprinkle over the bacon. Cover and chill for 4 hours or as long as 24 hours. Just before serving, cut tomatoes in wedges and arrange around top of salad. To serve, use a spoon and fork to lift out each serving, which should include some of each layer.

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