1 head lettuce, shredded in bottom of bowl (leaves around side of bowl)
2 cans black-eyed peas, drained
1 c. celery, chopped
1 c. onion, chopped
1 (12 oz.) container sour cream
1 c. salad dressing
1 tbsp. sugar

Layer lettuce, peas, celery, and onion as listed. Stir sour cream, salad dressing, and sugar until smooth and creamy, then spread over salad. Top with 6 pieces crisp fried bacon, crumbled, and grated Cheddar cheese. Refrigerate 12 to 24 hours before serving.