Overnight Salad

1 large head iceberg lettuce, shredded
1 head cauliflower broken into small pieces (parboiled)
1 (10-ounce) package frozen peas
2 cups celery, sliced (include tops)
1 pound bacon, cut into bite-size pieces and fried crisp
3 hard cooked eggs, sliced
1 red onion, peeled and sliced into rings
Optional:  sliced water chestnuts and/or fresh mushrooms
Dressing (recipe follows)

Procedure:  Layer ingredients in order in a large bowl.  Spread dressing (recipe follows) over top.  Cover and refrigerate overnight.  Thoroughly mix just before serving.
Yield:  Makes 8-12 servings.

Dressing for Overnight Salad
2 cups salad dressing (not mayonnaise)
1/3 cup Parmesan cheese
1 Tbsp. sugar
1/2 tsp. garlic powder
1 tsp. seasoned salt

Procedure:  Blend all ingredients together thoroughly.  Use as directed.
Yield:  Makes about 2-1/4 cups dressing.