1 qt. shredded lettuce
2 c. mushroom slices
1 1/2 c. red onion rings
2 (10 oz.) pkg. frozen peas, cooked & drained
1 c. Kraft real mayonnaise
1/2 tsp. sugar
1/2 tsp. curry powder
2 crisply cooked bacon slices, crumbled

In 2 1/2 quart salad bowl, layer lettuce, mushrooms, onions and peas. Combine mayonnaise, sugar and curry powder. Spread over salad to seal. Cover; refrigerate overnight. Top with bacon before serving. 8 servings.

Variations: Substitute dill weed for curry. For a main dish salad, add a layer of chopped cooked chicken, turkey or ham.