1 head lettuce (divided into sm. pieces)
1 (14 oz.) can crinkled sliced carrots
3 ribs celery, sliced
3 green onions & tops, chopped
1 pt. fresh mushrooms
2 tbsp. lemon juice
1 (10 oz.) pkg. frozen sweet peas, cooked & drained a 1/2 c. ripe olives, sliced & pitted
5 slices lean bacon, cooked & crumbled (turkey bacon is very lean)
1 (8 oz.) bottle creamy Italian salad dressing
1/2 c. mayonnaise
1/4 c. sour cream
2 tbsp. grated Parmesan cheese

In large salad bowl, layer half of lettuce, then add a layer of carrots, celery and green onions. Rinse and pat mushrooms and slice lengthwise, toss with lemon juice to keep from darkening. Add mushrooms to salad bowl, peas, olives, bacon (reserve some bacon for garnish). Combine salad dressing, mayonnaise, sour cream and Parmesan cheese; blend thoroughly. Spoon dressing mixture over salad; sprinkle reserved bacon over top. Cover with plastic wrap and chill several hours or overnight.