Prep Time::50 mins
Cook Time::15 mins
Refrigerate Time:: 2 hrs
Total Time:: 3 hrs 10 mins
Servings::16
Ingredients
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2 pounds bacon
1 head iceberg lettuce, torn into bite-sized pieces
2 cups chopped celery
1 cup chopped green onions, green part only
2 cups chopped green bell pepper
2 (8 ounce) cans water chestnuts, drained and chopped
1 (16 ounce) bag frozen baby petite peas
2 cups mayonnaise
2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup finely grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on the sheet.
Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Chop bacon when cooled.
In a 10 1/2-inch round, 4-inch-deep dish, layer in the following in order: torn lettuce, celery, green onions, bell pepper, water chestnuts, peas, mayonnaise. Spread mayonnaise evenly over the peas. Sprinkle with sugar, salt, and pepper. Layer on Parmesan cheese. Top with bacon.
Refrigerate for a minimum of 2 hours.