Layered Green Salad - cooking recipe

Ingredients

1 medium head iceberg lettuce
1 (8 oz.) can sliced water chestnuts, drained
1 c. diced celery
1 c. diced sweet onion or scallions
1 1/2 c. frozen petite peas, thawed (not cooked)

Preparation

In 9 x 13 glass dish, tear lettuce into bite-size (probably 6 to 8 cups). Fill dish at least 1/2 full. Sprinkle vegetables over lettuce. Mix 1 cup mayonnaise and 1 cup sour cream. Spread over salad. Sprinkle generously with shredded Cheddar cheese and 2 medium tomatoes (cut into small dices). Cover with plastic wrap. May be prepared the night before. When ready to serve, crumble crisp bacon, not bacon bits, over salad. Also good with small shrimp sprinkled over. (Do not use cukes.)