In a large, glass salad bowl, layer:
1 head iceberg lettuce, shredded
1 c chopped green onions
1 c chopped celery
1 18-ounce can sliced water chestnuts, drained
4 hard boiled eggs, diced
8 slices bacon, cooked, drained and crumbled
2 tomatoes, diced
1 10-ounce package frozen peas.
2 cups mayonnaise
2 Tbsp sugar
¼ tsp garlic powder
1 tsp salt
½ c grated parmesan cheese.
Spread dressing on top of salad and sprinkle with 2 cups grated cheddar cheese. Cover and refrigerate overnight. Toss just before serving.