6 c. torn lettuce
1 (10 oz.) pkg. frozen peas, thawed and drained
4 hard-cooked eggs
1/2 lb. bacon, cooked and crumbled
1 1/2 c. shredded Cheddar cheese
3/4 c. mayonnaise
1 1/2 tsp. lemon juice
1 tsp. paprika
2 tbsp. sliced green onion

Place lettuce in bottom of large salad bowl. Sprinkle with salt, pepper and a bit of sugar. Spoon peas on top. Arrange egg slices on top with crumbled bacon. Top with cheese.

Combine mayonnaise, lemon juice and paprika. Spread mayonnaise mixture over top of salad, sealing to edge of bowl. Cover and refrigerate up to 24 hours. Garnish with sliced onion. Before serving, toss to coat vegetables. Makes 10-12 servings.