First layer

3 to 4 c. shredded salad greens
1/2 c. green onion, thinly sliced
1/2 c. chopped celery
1/2 c. red pepper, cut in strips

Second layer

1 1/2 c. lightly cooked green peas
1 1/2 c. cubed Granny Smith apples
1/4 c. lemon juice over apples

Third layer

1 1/2 c. sour cream
1 tsp. Dijon mustard
1 tsp. curry powder
1 tbsp. sugar

Fourth layer

1 to 2 c. shredded Jarlsberg cheese
1/2 c. crisp bacon, crumbled

In a large bowl arrange first and second layers. Mix ingredients for third layer and spread over salad to seal. Marinate or refrigerate overnight. Just before serving, sprinkle cheese and bacon on top. Serves 10.