Layered Salad

4 cups torn Bibb lettuce

4 cups torn iceberg lettuce

6 large hard-cooked eggs, grated

1 cup chopped celery

1 cup sliced green onions

1 lb. bacon, cooked and crumbled

1 (8 oz) can sliced water chestnuts, drained

1 (10 oz) package frozen peas, thawed

1 1/2 to 2 cups mayonnaise

1/2 cup grated Parmesan cheese

2 T. sugar

Layer first 8 ingredients in a large bowl. Combine mayonnaise and next 2 ingredients, spread over peas, sealing to edge of bowl. Cover and refrigerate 8 hours or overnight. Yield: 8-10 servings.