1/3 head lettuce, chopped
1/4 c. crumbled bacon
1/4 c. red onion
1/4 c. celery
10 oz. frozen peas, cooked and cooled
1 c. mayonnaise (spread over first 3 layers)
2 tbsp. sugar (sprinkled over mayonnaise)
8 oz. sharp cheddar cheese

Make these 6 layers and then refrigerate 8 hours or overnight. Fry 10 strips of bacon and crumble them. Sprinkle over top of salad.