Layered Vegetable Salad - cooking recipe

Ingredients

1 head lettuce, shredded
1/2 c. chopped celery
1/2 c. chopped red onion
1/2 c. chopped green pepper
1 pt. good mayonnaise
1 tsp. sugar
10 slices bacon, cooked and crumbled
1 (10 oz.) frozen peas, cooked, drained and cooled
4 c. grated Swiss or sharp Cheddar cheese

Preparation

Layer lettuce, onion, celery, pepper and peas in a bowl.
Cover with layer of mayonnaise, sealing edges.
Sprinkle with sugar, grated cheese and bacon.
Cover tightly and refrigerate up to 24 hours.
Toss and serve.
Stays crisp for 3 to 4 days.