Overnight Layered Green Salad

1 medium size head iceberg lettuce
1/2 c thinly sliced green onion
1 c thinly sliced celery
8 oz can water chestnuts, drained and sliced
2 c frozen peas
2 c mayo (or salad dressing)
2 tablespoons sugar
2 tablespoons vinegar
1 c grated cheese (I like cheddar, or marble)
1 lb. bacon cooked crisp (easiest to do on cookie sheet in oven)
6 hard-cooked boiled eggs sliced with egg slicer
2 tomatoes chopped up, or thin wedges

Layer lettuce, celery, onion, peas, water chestnuts, etc. in bowl, saving a small amount of bacon and cheese. Mix sugar, mayo and a little vinegar together and cover salad. Garnish with a little of the cheese and bacon. Cover and refrigerate overnight. Ages well and is a great meal alone.