Lettuce
Early June peas (lg. can)
Celery
Green pepper
Onion
Green olives
Black olives
1 lb. bacon

TOPPING:

Cheese (sharp cheddar)
Mayonnaise (2 c.)
Sour cream (1 c.)
Salt & pepper to taste

Tear lettuce in very small pieces and layer in bottom of 13"x9" casserole. Drain peas and layer on top of lettuce. Chop celery very fine in processor and layer over peas. Follow with next four ingredients chopped in the same manner. Crumble bacon over olives.

TOPPING: Combine mayonnaise and sour cream, then salt and pepper to taste. Mix in about 1/2 to 3/4 cup shredded cheddar and smooth over salad. Sprinkle extra cheese over top. Cover tightly and refrigerate overnight.