3/4 oz. Parmesan cheese
1 1/2 c. shredded cheddar cheese
1 head lettuce
1 onion
3 celery stalks
1 med. green bell pepper
1 c. mayonnaise
1 c. dairy sour cream
3 tbsp. sugar
1 (10 oz.) pkg. frozen peas, thawed
6 slices bacon, fried crisp

Cut cheese into 1 inch cubes. In food processor with metal knife blade, process cheese until chopped into 1/16 inch pieces. Remove from work bowl and set aside. Cut lettuce into wedges to fit the feed tube. Trim onion to fit the feed tube. Using slicing disk, slice lettuce wedges. Set aside. Slice onion, celery and green pepper separately. Fit the steel knife blade back in bowl. Combine mayonnaise, sour cream, sugar and shredded Parmesan cheese in the work bowl. Process until mixed well, 2 or 3 seconds.

To assemble salad, place sliced lettuce in the bottom of a deep salad bowl. Make a single layer of each vegetable, ending with uncooked peas. Spread mayonnaise mixture completely over top of salad, sealing to the edges of the bowl. Cover with plastic wrap and refrigerate overnight. Before serving, remove plastic wrap and crumble bacon over top of salad. Makes 8 servings.