1/2 sm. head lettuce
1 c. chopped celery
3 diced hard-cooked eggs
1 (10 oz.) pkg. frozen peas
1 sm. onion, diced
1 c. grated carrots
4 oz. grated cheddar cheese
1 jar bacon bits or 8 slices crumbled bacon
1 or 2 chopped dill pickles

Tear lettuce into bite-size pieces. Put in 9 x 13 inch pan (glass casserole). Layer in order: celery, eggs, peas, onion, carrots, cheese, bacon and pickles. Cover with Ranch salad dressing or your favorite mayonnaise dressing. Sprinkle grated cheese on top. Refrigerate for several hours prior to serving.