¾ pound sliced bacon
(1) large head iceberg lettuce, shredded
¼ cup sliced onion
¼ cup thinly sliced celery
(1) (8 oz) can water chestnuts, drained and sliced
(1) (10 oz) package frozen peas
1 cup mayonnaise, or to taste
1 tbsp white sugar
2 tbsp grated Romano or Parmesan cheese
(4) tomatoes, cut into wedges
(2) hard-cooked eggs, sliced
1 tbsp chopped fresh parsley for garnish
Spread lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts, and frozen peas (unthawed) over the lettuce in layers. Add and spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Before serving, add and sprinkle crumbled bacon over the top and garnish with tomato wedges, slices of hard-cooked egg, and parsley.