We always had this on the first day of Rosh Hashonah. Even though, every year we said the soup, the challah and the salad were enough, Mom always had to add another course. Usually a fish dish. And of course it was followed with an apple cake.

Ingredients

2 bags of Romaine hearts
1 bag of frozen peas
1 red onion, sliced thin
1 can of sliced water chestnuts
1 cup of Mayonnaise
1/3 cup grated Parmesan cheese
1 package equal

Instructions

In very large salad bowl line the sides an the bottom with the Romain. In the center pour in the peas. Cover the peas with the sliced water chestnuts. Cover the water chestnuts with the sliced onion.
Mix together the mayonnaise, equal and Parmesan cheese.
Pour mixture over the top of the salad covering to the edge of the bowl.
Cover tightly. Refrigerate overnight. Toss well before serving.