1 medium head of lettuce
1 cup celery, diced
4 hard-boiled eggs, sliced
10 oz. frozen peas, uncooked
½ cup green peppers, sliced
1 medium sweet onion, sliced thin
1½ cups mayonnaise
2 tbsp. sugar
4 oz cheddar cheese, grated
8 slices bacon, fried and crumbled
parsley

Tear lettuce into bite-sized pieces and place in a large bowl or 9"x13" glass dish. Layer celery on top, then eggs, peas (separated), peppers, and onion. In a separate bowl, combine mayonnaise and sugar. Spread over the salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours. (Seal tightly and salad will keep for a week.) Sprinkle with crumbled bacon and parsley before serving. Serve it layered as prepared, or toss the salad.

Yield: about 18 servings.

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