24-Hour Layer Salad - cooking recipe

Ingredients

iceberg lettuce, torn in bite-size pieces
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 c. celery, chopped
1/2 sweet red Spanish onion
1 pkg. frozen peas
1 1/2 c. mayonnaise
2 Tbsp. sugar
4 oz. grated Cheddar
8 slices crisp, fried bacon, crumbled

Preparation

Line a 13 x 9 x 2-inch Pyrex dish with bite-size pieces of crisp lettuce.
Sprinkle with chopped green pepper and red pepper. Add layer of chopped celery, chopped onion and uncooked frozen peas.
Combine the sugar and mayonnaise.
Spread over these ingredients.
Sprinkle top with grated cheese.
Top with crumbled bacon.
Refrigerate overnight.
Serves 10 to 12.