1 head lettuce
1 c. diced celery
1/2 c. chopped onion
1 c. frozen peas, rinsed and drained
3/4 c. grated carrots
4 hard-cooked eggs, cut fine
6 slices crisp bacon, cut into pieces

Break lettuce into bite-size pieces. Layer rest of ingredients on the lettuce in 9x13 inch pan in order given.

Combine 2 tablespoons sugar and 1 1/2 cup salad dressing and frost the lettuce mixture. Do not toss. Grate 1 cup Cheddar cheese and sprinkle on top of salad. Refrigerate 4-6 hours. Keeps well in the refrigerator.