1 head lettuce, sliced
2 green peppers, chopped
1 can sliced water chestnuts
1 1/2 c. mayonnaise
1 tsp. salt
1 c. grated cheddar cheese
1 sweet onion, chopped
2 stalks celery, chopped
2 c. frozen peas, thawed
2 tsp. sugar
1/2 tsp. garlic powder
1/3 c. bacos

In a glass serving bowl with straight sides, layer lettuce, green pepper, celery, water chestnuts, onion and peas. In a mixing bowl, combine mayonnaise, sugar, salt, garlic powder, blending well. Spread mayonnaise mixture evenly over the peas. Sprinkle with cheese and bacos. Cover and refrigerate for at least 4 hours or overnight. When serving, be sure each portion contains some of each salad layer. (You may want to wait until just before serving to add bacos.)