Layered Vegetable Salad - cooking recipe

Ingredients

1 medium head torn crisp lettuce
1 large green pepper, chopped
1/2 medium onion, chopped
3 stalks celery (1 c.), thinly sliced
1 (10 oz.) pkg. small garden peas
1 c. mayonnaise (low-fat), mixed with 1 Tbsp. sugar
1/2 to 1 c. grated low-fat Cheddar cheese
1/2 c. crisp crumbled bacon or bacon bits

Preparation

Beginning with lettuce, layer each item in order listed in large casserole dish. Other items may be added or substituted. Salad should be made and refrigerated overnight. Makes 10 servings.