Layered Salad - cooking recipe

Ingredients

3/4 to 1 lb. lettuce, finely shredded
3/4 c. celery, chopped
1 large green pepper, chopped
2 c. cherry tomatoes, halved
1 onion, chopped
1 (10 oz.) pkg. baby peas, frozen and uncooked
1 pt. low-fat mayonnaise
1 1/2 c. shredded Cheddar or Jack cheese
1/2 lb. bacon, cooked and crumbled

Preparation

In a large bowl or 9 x 13-inch pan layer first with lettuce. Add other ingredients in order given.
Spread with mayonnaise. Top with cheese and bacon.
Cover with plastic wrap and refrigerate overnight (24 hours).
Serves 8 to 10.