1 head lettuce
1 c. chopped celery
4 hard boiled eggs, sliced
1/2 c. chopped green pepper
1/2 c. chopped green onion
1/2 c. chopped fresh spinach
1/2 c. fresh mushrooms
1/2 c. carrot curls
1 (10 oz.) pkg. frozen green peas, thawed (optional)

In a 9"x13" pan, tear lettuce, then other vegetables. Spread 2 cups mayonnaise over the top to seal the edges. Sprinkle 2 tablespoons sugar and 4 ounces shredded cheese on top. Then sprinkle 8 slices crisp fried bacon crumbled (or Baco's bacon bits) on top.

Cover salad with plastic wrap and refrigerate at least 12 hours. This salad will keep 3 or 4 days.

Serves 10.