1 head iceberg lettuce
1/2 c. chopped green pepper
1/2 c. chopped green onion
1 (10 oz.) pkg. frozen green peas
1 sm. can sliced water chestnuts
1 c. sour cream
1 1/2 c. mayonnaise
2 tbsp. sugar
2 c. grated cheese
6 slices crisp bacon, crumbled

Tear lettuce and place in bottom of bowl (layer 1). Place chopped green pepper over lettuce (layer 2). Place green onion over green pepper (layer 3). Place thawed peas over green onion (layer 4). Sliced water chestnuts over peas (layer 5).

Mix the sour cream, mayonnaise and sugar together and spread over the water chestnuts (layer 6). Chill salad overnight. At last minute place grated cheese and bacon bits on top of dressing (layer 7). Salad will keep for several days. Looks great in a clear bowl.