Overnight Salad - cooking recipe

Ingredients

1/2 medium head iceberg lettuce, shredded
1/2 c. each: celery and red and green pepper, diced
1 pkg. frozen tiny peas, thawed and dried (uncooked)
3 hard-boiled eggs, sliced
1/2 c. chopped onion
1 c. mayonnaise
1/4 c. salad oil
2 Tbsp. sugar
1/4 c. grated Parmesan cheese
1 c. grated Cheddar
8 slices bacon, fried and crumbled

Preparation

In a shallow baking dish, layer the lettuce, celery, peppers, peas, eggs and onion. Mix mayonnaise, oil, sugar and Parmesan; smooth over salad. Distribute cheese and bacon over top. Cover and refrigerate overnight.