1-1/2 cups sliced water chestnuts, coarsely chopped
1 package (16 ounces) frozen peas, thawed
2-1/4 cups mayonnaise
1/2 cup plus 1 tablespoon evaporated milk
1/4 cup plus 1-1/2 teaspoons cider vinegar
3/4 teaspoon garlic powder
2 cups shredded cheddar cheese
3 medium tomatoes, chopped
1 pound sliced bacon, cooked, crumbled and drained
3 hard-boiled large eggs, sliced
In a very large salad bowl, layer the romaine, onions, water chestnuts and peas. Combine the mayonnaise, milk, vinegar and garlic powder; spread over peas. Sprinkle with cheese. Cover and refrigerate for 8 hours or overnight.
Just before serving, add the tomatoes, bacon and eggs; toss gently.