1 head iceberg lettuce, cut into small pieces
1 bell pepper, chopped
2 sticks celery, chopped
1 bunch green onions, chopped
1 small can English peas
1/3 c. mayonnaise
1 tsp. sugar
16 oz. Cheddar cheese, shredded
1 lb. bacon, cooked and crumbled

Layer the first 4 ingredients in a casserole dish. Drain peas and add. Spread the mayonnaise over the peas and sprinkle sugar over mayonnaise. Add cheese and top with bacon. Chill in refrigerator for several hours before serving.