1 c. mayonnaise
1 to 2 tbsp. white wine vinegar
1 head Iceberg lettuce, shredded
2 to 3 scallions (including tops), minced
1 or 2 lg. carrots, grated
2 to 3 stalks celery, chopped
1 1/2 c. cooked peas
3 tsp. sugar
4 to 6 slices bacon, cooked and crumbled

Use a deep salad bowl. Plan on having 2 layers of each vegetable in the serving dish. In a small mixing bowl, combine the mayonnaise with the vinegar and set aside. In the salad bowl, place a thin layer of each vegetable, using about 1/2 the total amount. Over these first layers of vegetables, spread 1/2 the dressing and sprinkle on top of the dressing 1 1/2 teaspoons sugar. Again repeat the process using the rest of the vegetables, dressing, and sugar. Sprinkle the crumbled bacon on top of the salad. Cover and allow to marinate in the refrigerator overnight.