Overnight Salad aka Disappearing Salad

A number of years ago, my sister-in-law served this salad at a family party. It was quite the hit and has become a staple at my house ever since.  Built on a bed of romaine lettuce, this crunchy, cold, green salad is yummy for any meal of the day.  Just ask my daughters who have eaten if for breakfast and fought over the leftovers for lunch!  And while I'll suggest amounts of ingredients, you can increase or decrease according to your personal tastes.

3 heads of romaine lettuce, washed and chopped
1 bag of frozen peas (about 1 lb.)
1 can of water chestnuts, drained and coarsely chopped
4 stalks of celery coarsely chopped
1 bunch of green onions, sliced (about 8 stalks)
1/2 to 1 C crumbled bacon
1/2 C of mayonaise
Lawry's Seasoned Salt
3-5 hard-boiled eggs, sliced or chopped
1-2 large tomatoes, sliced or chopped

While this can be a beautiful centerpiece by building it in a trifle bowl, I want to be sure I get all the flavors, so I make it in a glass 9" x 13" pan.

Place lettuce in glass pan.  Cover with frozen peas.   Sprinkle with water chestnuts, celery, green onions and bacon.  With a rubber spatula, spread mayo over this layer.  It does not need to be thick unless you love mayo.  Sprinkle evenly, but somewhat sparingly with seasoned salt.  Either chop eggs and tomatoes, which I find best for truly scattering the flavors, or slice for a more formal look.  Chill overnight, all day or even just an hour or two.  It's best the longer the flavors can marry before eating, but it is also forgiving of your excitement to indulge.

To enjoy tonight:  Dish up and eat!

To enjoy later: The salad will hold for about 24 hours. As far a freezing goes, I only freeze the peas and bacon. Serve early in the month if part of a Once-a-month rotation so all the veggies will be fresh.