1 head iceberg lettuce
6 hard boiled eggs, sliced
1 (10 oz.) pkg. frozen peas
1 lb. bacon, crisp cooked and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise

In bottom of large bowl, place 3 cups lettuce. Sprinkle with sugar, salt and pepper.

Layer eggs on top of lettuce in bowl standing some on edge. Sprinkle generously with salt.

next layer in order peas, lettuce, bacon and cheese. Spread mayonnaise over top sealing to edge of bowl. Cover and refrigerate 24 hours.