Tomato wedges
1/2 head iceburg lettuce, torn in sm. pieces
1 bag frozen peas, sm.
3 ribs celery (1 c.)
1/2 to 3/4 c. mayonnaise or enough to spread a thin layer
1 tbsp. sugar
1/2 c. grated Parmesan or shredded Swiss or cheddar cheese
1 c. bread cubes, sauteed in 2 or 3 tbsp. bacon fat or butter

In large bowl layer lettuce, celery, onion and peas. Spread a layer of mayonnaise over peas. Sprinkle evenly with sugar and cheese. Cover airtight with plastic wrap or foil and refrigerate several hours or overnight. Just before serving, sprinkle with croutons and toss well. Garnish with tomato wedges. Makes 4 to 6 servings.