1 (10 oz.) pkg. frozen small peas
1 large head iceberg lettuce, washed and crisped
1 green pepper, chopped
1 cup finely chopped onion
3 ribs celery, thinly sliced
2 1/4 cups mayonnaise
1/2 cup grated sharp Cheddar cheese
1/2 cup bottled oil and vinegar dressing
3 large tomatoes, peeled (1 1/2 lbs.)
1/4 lb. sliced bacon
Pitted black olives, drained and halved
6 hard boiled eggs, sliced

Prepare salad day before serving. Cook peas as label directs, omitting butter; drain. Shred lettuce. In large shallow glass bowl, make bottom layer of lettuce. Then layer green pepper, onions, celery and peas. Spread with mayonnaise, sprinkle with cheese. Refrigerate, covered, until serving time. Cut tomatoes into cubes. Arrange in single layer in large pie plate; sprinkle with oil and vinegar dressing. Refrigerate, covered.

Next day, cook bacon until crisp, drain on paper towels; crumble. Drain tomatoes. Arrange tomato cubes on top of salad. Pour on rest of oil and vinegar dressing. Garnish with olives, eggs and bacon arranging in rows. Do not toss, spoon through layers so each serving has some of each layer. Makes 10 plus servings.