1 med. heat lettuce, shredded (about 6 c.)
1 c. coarsely chopped celery
1 c. coarsely chopped green pepper
1 c. coarsely chopped Spanish onion
1 can (16 oz.) sm. green peas, drained
1 to 1 1/2 c. real mayonnaise
2 tbsp. sugar
2 1/2 c. shredded cheddar cheese
8 strips bacon, cooked, drained & crumbled or bacon bits

Arrange lettuce in bottom of deep bowl. In layers add celery, green pepper, onion and peas; DO NOT TOSS. Spread mayonnaise evenly over layer of peas. Sprinkle with sugar and cheese. Cover and refrigerate at least 4 hours. Sprinkle bacon over salad before serving.