Layered Overnight Salad

I made this for a party recently and it was a hit. It's a classic, but I'd never actually made it before, so it was a fun one.

1 full head of iceberg lettuce, chopped into bite-sized pieces
1 c. chopped celery
1 c. chopped green pepper
½ c. chopped scallions
1 pkg. Frozen peas, thawed and drained (not cooked)
1 can sliced water chestnuts or sliced radishes
3 c. shredded cheddar cheese
6-8 slices crisped bacon
3 boiled eggs, chopped


In a 9x13-inch pan, layer lettuce, celery, green pepper, scallions, peas, water chestnuts, 2 c. cheese, bacon, and eggs.

In a separate bowl mix:
2 c. hellmans mayonnaise
2 T. sugar
¼ t. garlic powder
1 tsp. Seasoned salt

Pour over salad and seal edges. Refrigerate overnight. When ready to serve, top with remaining cup of cheddar cheese.