Ingredients:

  • 1 large head iceberg lettuce, cored and shredded (about 8 cups)
  • 1 cup red onion, thinly sliced and separated into rings
  • 1 1/2 cups celery, finely chopped
  • 1 cup green bell pepper, seeded and diced
  • 1 cup frozen petite peas, thawed (not cooked)
  • 8 slices bacon, cooked until crispy and crumbled (or 1 cup bacon bits)
  • 1 1/2 cups mayonnaise (full fat, for best flavor and texture)
  • 2 tablespoons granulated sugar
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded
  • Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. If not using pre-cooked bacon, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble. Let cool.
  2. In a small bowl, whisk together mayonnaise, sugar, white wine vinegar, salt, and pepper until smooth. Set aside.
  3. In a large glass bowl, begin layering the ingredients: Spread the shredded lettuce evenly across the bottom of the bowl. Spread the red onion evenly over the lettuce. Spread the celery evenly over the red onion. Spread the green bell pepper evenly over the celery. Spread the thawed peas evenly over the bell pepper. Spread the crumbled bacon evenly over the peas. Gently spread the mayonnaise dressing evenly over the bacon, covering the salad completely.
  4. Sprinkle the shredded cheddar cheese evenly over the dressing.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  6. Just before serving, garnish with chopped fresh parsley, if desired.