6 strips bacon, cooked crisp and crumbled
2 celery stalks
2 hard cooked eggs
3/4 c. frozen peas, thawed
1 1/2 c. sour cream
1 tbsp. sugar
2 tomatoes
2 scallions
1 head lettuce
3/4 c. mayonnaise
2 oz. cheddar, shredded

Easy. Must be done the day before serving. Chop tomatoes, celery and scallions. Peel and chop eggs. Wash and drain lettuce well. Break lettuce small. Layer in large salad bowl: lettuce, tomatoes, celery, scallions, eggs and peas. Mix sour cream and mayonnaise and spread on top to seal. Sprinkle with sugar. Top with cheese and bacon. Refrigerate overnight.