1 lg. head lettuce
1 lg. red onion
1 green pepper, sliced
1 c. celery
1 can sliced waterchestnuts
1 box frozen peas
1 pt. mayonnaise thinned with sour cream
1 tbsp. lemon juice
8 oz. pkgs. shredded cheddar cheese
1/2 lb. bacon, crumbled
1 tomato, cut in wedges

Break up lettuce in bite size pieces. In large bowl layer lettuce, onion, pepper, celery, water chestnuts, and peas. Spread mayonnaise, thinned with sour cream and lemon juice; over entire salad. Cover and refrigerate 24 hours. Before serving toss and garnish with bacon, cheese and tomatoes.