1/2 head lettuce
1/2 c. sliced radishes
1/2 c. chopped celery
4 green onions, chopped
1/2 c. chopped green pepper
1/2 c. grated raw carrots
1 (10 oz.) pkg. frozen green peas, cooked and drained
1/2 c. mayonnaise
1 1/2 tsp. granulated sugar
Salt and pepper to taste
1/2 c. grated Parmesan cheese
4 strips bacon, fried crisp and crumbled
Cherry tomato halves or wedges of tomatoes

Layer the vegetables into a clear glass salad bowl. Arrange layers to give the best color effect. Use other colorful vegetables of the season, such as broccoli or spinach, if desired. Spread the mayonnaise on top of the vegetables. Sprinkle with sugar, salt, pepper, Parmesan cheese and crumbled bacon. Decorate top with tomatoes, parsley, or paprika if desired. Chill several hours. When serving, cut down through all layers. Yields 4 to 6 servings. This salad will keep several days in the refrigerator because the ingredients are not mixed together.