1 lettuce head (shredded)
2 med. onions (chopped)
3 lg. green peppers (chopped)
6 stalks celery (chopped)
1 (16 oz.) can small English peas
1 pt. jar mayonnaise
3 tbsp. sugar
1/2 lb. shredded American cheese
1 lb. crisp fried bacon (crumbled)

Drain peas. In a 13 x 9 x 2 dish make a layer of shredded lettuce; then add layers of (1) onions, (2) pepper, (3) celery, and (4) peas. Spread a layer of mayonnaise over vegetables to seal in mixture tightly. Sprinkle with bacon bits. Cover with plastic wrap and refrigerate overnight. Yields 18 generous servings or 24 smaller servings.

NOTE: Important! The secret of keeping this salad crisp is to keep all ingredients as dry as possible before adding mayonnaise. Pat lettuce and peas with a paper towel. Squeeze onions, celery, and pepper with your hands to remove excess liquid.