1 sm. head Iceberg lettuce, torn into bite-size pieces
1 sm. head Romaine lettuce, torn into bite-size pieces
1/2 lb. bacon, cooked & crumbled
1 sm. purple onion, chopped
1 (10 oz.) pkg. frozen English peas, thawed
1 medium-size sweet red pepper, chopped
1 (8 oz.) can sliced water chestnuts
1 (4 oz.) c. shredded sharp Cheddar cheese
3/4 c. mayonnaise
3/4 c. sour cream
Garnish with sweet red pepper rings

Layer first 8 ingredients in order listed in a large salad bowl. Combine mayonnaise and sour cream, stirring well. Spread over top of salad, sealing to edge of bowl. To Store: Cover and refrigerate up to 24 hours. To Serve: Garnish, if desired, with red pepper rings. Yield: 12 servings.