1 head crisp lettuce, bite-size pieces
1 c. celery, diced
4 hard boiled eggs, diced
1 (10 oz.) pkg. frozen peas, thawed
1/2 green pepper, diced
1 med. onion, diced
8 slices bacon, fried crisp and crumbled
1 lg. carrot, grated
2 c. mayonnaise mixed with 2 tbsp. sugar
8 oz. grated Cheddar cheese

Layer in 9 x 12 inch glass pan in order given. Spread the mayonnaise mixture over salad and top with cheese. Can use more bacon, mayonnaise, or cheese according to taste. Cover and refrigerate 4 to 24 hours before serving.