Lorene's Overnight Salad

2 c. chopped lettuce
1 pt. mayonnaise
1/2 c. chopped onion
1/2 c. Parmesan cheese
1/2 c. chopped celery
1/2 lb. bacon, cooked and crumbled
I can sliced water chestnuts
2 tsp. sugar
5 hard-boiled eggs, chopped
1 (10 oz.) pkg. frozen peas, thawed and drained
Fresh parsley

Cover with lettuce a flat serving dish 4-5 inches deep. Add in layers: onion, celery, water chestnuts, sprinkle sugar over all. Add peas evenly, spread mayonnaise, sprinkle Parmesan. Cover tightly with foil and refrigerate overnight. Next day add bacon, eggs. Cover tightly again until ready to serve. Garnish with parsley.

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