24-hour Salad

Contributed by Catsrecipes Y-Group Source: Look Who's Cooking in Laguna Beach

Ingredients

 * 1 head lettuce, chopped in small bite sized pieces
 * 1 cup diced celery
 * 1 pkg. frozen peas, defrosted but not cooked (10 oz)
 * 1 can sliced water chestnuts (6 oz)
 * 1 Bermuda onion, sliced thin in rings
 * Parmesan cheese
 * crisp bacon, crumbled
 * 1 hard boiled egg, finely chopped

Dressing

 * 1 pint sour cream
 * ¾ cup mayonnaise

Directions

 * 1) Place in layers in salad bowl lettuce, celery, peas, water chestnuts, and Bermuda onion.
 * 2) Prepare dressing.
 * 3) Scraped dressing over top and be sure it covers so no air can get in! then sprinkle with cheese, bacon and egg.
 * 4) Place in refrigerator for 24 hours.
 * 5) Any combination of vegetables can be used, but always use celery and water chestnuts.

Dressing

 * 1) Mix sour cream with mayonnaise.