Ingredients:

  • 1 head iceberg lettuce, cored and shredded
  • 1 (10-ounce) package frozen peas, thawed
  • 1 red onion, finely diced
  • 2 cups celery, finely diced
  • 1 (8-ounce) can water chestnuts, drained and sliced
  • 1 pound bacon, cooked until crispy and crumbled
  • 6 hard-boiled eggs, peeled and chopped (optional)
  • 1 cup mayonnaise
  • 2 tablespoons granulated sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded sharp cheddar cheese
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
  2. In a small bowl, whisk together the mayonnaise, sugar, vinegar, and pepper until smooth.
  3. Spread the shredded lettuce evenly in the bottom of the glass bowl.
  4. Sprinkle the thawed peas over the lettuce.
  5. Spread the diced red onion evenly over the peas.
  6. Add the diced celery layer evenly over the red onion.
  7. Spread the sliced water chestnuts evenly over the celery.
  8. Sprinkle the crumbled bacon (and chopped eggs, if using) over the water chestnuts.
  9. Gently and evenly spread the dressing over the bacon layer. Avoid pressing down.
  10. Sprinkle the shredded cheddar cheese evenly over the dressing.
  11. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld.
  12. Before serving, garnish with a sprinkling of fresh parsley, if desired.