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1 medium head iceberg lettuce
1/2 c. thinly sliced green
1 c. thinly sliced celery
1 can (8 oz.) sliced water
10 oz. frozen peas
2 c. mayonnaise
2 tsp. sugar
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/2 c. grated Parmesan cheese
1/2 to 3/4 lb. bacon
2 medium tomatoes

Shred lettuce; place in a shallow serving dish. Top
with green onion, celery and sliced and drained water
chestnuts. Break apart the frozen peas; sprinkle peas over
the salad. Spread 2 cups of mayonnaise evenly over the top.
Sprinkle sugar, cheese, salt and garlic powder. Cover; chill
in the refrigerator as long as 24 hours. Just before serving,
sprinkle salad with chopped eggs and crumbled crisp bacon;
arrange tomatoes, cut in wedges, around salad.
To serve: Be sure to include some of each layer. 8 to
10 servings.

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