Twenty-Four Hour Vegetable Salad - cooking recipe

Ingredients

1 head lettuce
1/2 green pepper
1/2 red pepper
1/2 c. celery
1/2 red onion
1 (16 oz.) pkg. frozen peas
1 1/2 c. mayonnaise
1 Tbsp. sugar
4 oz. grated cheese
8 slices bacon (fried crisp)

Preparation

Line a Pyrex dish with bite-size pieces of lettuce.
Sprinkle with chopped peppers, celery and onion.
Add a layer of uncooked peas.
Combine sugar and mayonnaise and spread over the peas layer, being sure to cover completely.
Sprinkle top with grated cheese, then top with crumbled bacon.
Chill 24 hours or overnight.