1 sm. head iceberg lettuce (torn)
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/4 c. thinly sliced red onion rings
1/2 lb. fresh mushrooms, cleaned and sliced
2 tsp. lemon juice
1 3/4 c. frozen peas, thawed
2 c. light mayonnaise
1 c. shredded cheddar cheese
3 slices bacon, cooked and crumbled

Layer first 5 ingredients in order given in 3 quart glass salad bowl tossing mushrooms with lemon juice before layering. Top with peas. Spread mayonnaise as frosting over all and seal to edges of dish. Cover and refrigerate overnight. Before serving sprinkle with cheese and bacon. Toss and serve with fresh ground pepper.