Layered Twenty-Four Hour Salad

Ingredients:
- 3 c. shredded iceberg lettuce or any combination of lettuce
- 2 c. grated carrots
- 1 stalk celery, diced
- 1 c. finely diced onions
- 1 1/2 c. frozen Birds Eye green peas
- salt and pepper to taste
- 2 c. Alpine Lace nonfat Mozzarella cheese, grated
- 1 can sliced water chestnuts, drained
- 1/4 c. Parmesan cheese
- 1 qt. Kraft fat-free mayonnaise or Miracle Whip

Directions:
- In a very large salad bowl, line the bottom with bite size pieces of lettuce.
- Cover the lettuce with carrots, celery, onions, water chestnuts and peas.
- Spread the quart of mayonnaise on top as if you are icing a cake.
- Sprinkle Mozzarella and Parmesan cheeses on top.
- Cover and refrigerate for 24 hours. Serves 16.