1 head iceberg lettuce, shredded
2/3 cup chopped celery
2/3 cup chopped red bell pepper
2/3 cup chopped Vidalia onion
1 (16-ounce) bag frozen peas (do not thaw)
1 cup mayonnaise
1 tablespoon sugar
1/2 pound of bacon, fried, drained and crumbled
2 cups (16 ounces) shredded Cheddar cheese
Place the lettuce in the bottom of a clear, 2-quart bowl.
Arrange celery in an even layer over the lettuce. Arrange the bell pepper in an even layer over the celery.
Arrange the onion in an even layer over the bell pepper.
Arrange the peas in an even layer over the onion. Spread the mayonnaise over the peas, and sprinkle with sugar.
Scatter the bacon on top.
Cover the bacon layer with the cheese.
Cover the bowl with plastic wrap, and refrigerate overnight.
Makes 8 servings.
Source: Adapted from Cooking Without Looking.