1 (10 oz.) pkg. frozen peas
2 med. green peppers
1 med. red onion
2 (5 oz.) cans water chestnuts
3 med. carrots
2 (15 1/4 oz.) cans pineapple tidbits
2 (4 oz.) cans sliced mushrooms
1 sm. head iceberg lettuce (or lg. leaves for bottom)
Frosting
Topping

Cook peas as package directs and drain. Remove seeds and finely dice green peppers. Thinly slice onion and water chestnuts. Pare and coarsely grate carrots. Drain pineapple and mushrooms. Line a 9 x 13 x 2 inch baking dish with lettuce leaves. Layer vegetables and pineapple in dish. Spread frosting evenly over top. Cover dish and chill overnight. About 2 hours before serving, sprinkle with topping. Refrigerate until ready to serve. Cut into squares. Makes 8 to 10 servings. (Actually about 15 average serving.)

FROSTING:

1 1/2 c. mayonnaise
1 1/2 c. dairy sour cream
2 1/2 tbsp. sugar

Mix together.

TOPPING:

Grate 3/4 pound Cheddar cheese. Fry 3/4 pound bacon until crisp. Drain well and crumble. Sprinkle bacon and cheese over chilled salad.

Try 1/2 recipe for 6 to 8 people. 1/4 recipe for 2 to 4 people.