Ingredients:

One head of iceberg lettuce, chopped
Two 8-oz cans of sliced water chestnuts, drained
3 large celery stalks, small dice
One 8-oz bag of shredded carrots
½ lb. Swiss cheese, diced
¼ lb bacon, cooked until crisp and chopped
4 hard-boiled eggs, chopped
One large sweet onion, small dice
½ lb frozen peas (reserve a few for garnish)
½ lb frozen corn kernels (reserve a few for garnish)
1 16-oz jar mayonnaise
4 teaspoons granulated sugar
4 oz. grated parmesan cheese


Using a large deep salad bowl (a trifle bowl works especially well)*, arrange above ingredients (lettuce through corn) in layers, in the same order as above.
Spread a thick layer of mayonnaise over frozen corn, then sprinkle with sugar, and store overnight in refrigerator.  Before serving, sprinkle grated parmesan cheese and a sprinkling of frozen peas and corn over top.  Serve using tongs, and grab a “vertical slice” making sure to get a small piece of each layer per serving.  You may also toss the whole salad and serve as a chopped salad. 


If you are tailgating using all disposable serving ware, a deep foil half-steam pan also works well.