1 head iceberg lettuce, quartered, cored and shredded (about 8 c.)
1 lg. sweet red pepper cut in 1/4 inch wide strips
1 c. thinly sliced carrot
2/3 c. finely chopped green onion
1 pkg. frozen peas, thawed
1/2 lb. bacon, cooked, drained and crumbled
4 oz. shredded sharp Cheddar cheese (1 c.)

CREAMY PARSLEY DRESSING:

1 c. mayonnaise
1/3 c. plain yogurt
1/4 c. loosely packed parsley leaves
1 tbsp. snipped fresh or freeze-dried chives
1/4 tsp. pepper

Prepare dressing. Combine all ingredients in small bowl and blend well. Taste and adjust the seasonings if necessary.

Place lettuce in 4 quart glass bowl. Arrange peppers and carrots in layers around outer edges of bowl. Do the same with the onion and peas. Spread dressing on top. Arrange bacon and cheese over dressing. Cover with plastic wrap and refrigerate until serving time, up to 1 day.

To serve present salad to diners, then toss gently so all ingredients are coated with dressing. Serves 8.