6 c. torn iceberg lettuce
1 c. chopped celery
1 (16 oz.) can Green Giant Kitchen Sliced green beans, drained
4 hard cooked eggs, sliced
1 c. chopped green pepper
1/3 c. thinly sliced onion rings
1 (17 oz.) can LeSueur Early Peas, drained
2 c. real mayonnaise
1 c. coarsely grated Cheddar cheese

In a large salad bowl layer the lettuce, celery, green beans, eggs, green pepper, onion and peas in order given. Spread the mayonnaise over the top of the salad; sprinkle with grated cheese. Cover well and let stand for 8 hours or overnight. Serves 8 to 10.