In a bowl whisk first 5 ingredients together until smooth.
In a 9 x 13 inch glass pan or big casserole dishl layer large chunks lettuce, then celery, peas, water chestnuts, and eggs.
Then carefully spread dressing over the top like you’re frosting a cake.
Sprinkle cheddar cheese, bacon, tomatoes and green onion on top.
Cover with plastic wrap and chill. If using a pan, cut into squares when ready to serve.
This salad can be made several hours before serving but, it’s best if it’s served the day you make it.
Notes
Sometimes I like to use 4 hearts of romaine lettuce instead of iceberg. Same great crunch but better for you. I chop it in large chunks. You can also layer this salad in mini trifle dishes, clear glass canning jars, or even clear plastic cups. That way everyone gets their own salad!