Overnight Salad

By debbreck

Aunt Valerie made this when Charlie and I went to visit Memorial Day Weekend 2016.

Ingredients

• 1 medium head iceberg lettuce
• 1/2 cup sliced green onions
• 1 cup sliced celery
• 1 package early peas
• 1 1/2 cups mayo
• 2 tsp sugar
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/4 tsp garlic powder
• 3 hard boiled eggs
• 1/2 cup crisp cooked bacon diced and crumbled
• 2 wedged tomatoes

Preparation

Step 1

Shred lettuce in 4 quart shallow dish. Add onions, celery, and peas. Spread mayonnaise, sugar, cheese, salt, and garlic powder on top.

Cover and chill. Sprinkle top with eggs and bacon. Arrange tomatoes on top.