1 sm. lettuce
1 c. endive pieces
1 c. celery, finely sliced
1 (8 oz.) can water chestnuts, sliced
1 c. onion, finely chopped
1 (10 oz.) pkg. frozen peas
2 c. salad dressing
2 tbsp. sugar
1 c. Romano cheese
1 c. Cheddar cheese
1/2 c. blue cheese
Tomatoes for garnish

In large salad bowl, arrange first six vegetable ingredients in layers ending with layer of frozen peas. Mix the salad dressing and sugar. Frost peas with the dressing, covering entire surface. Sprinkle with grated Romano - cover.

Refrigerate at least 12 hours or overnight. Before serving divide salad into 1/3rd, using tomato slices as dividers. Sprinkle each triangular section with grated cheeses - Cheddar in first, blue in second and Romano in remaining third. Yield: 12 servings.