Mom's Layered Vegetable Salad

Tauna Lowe

1 (10 oz.) pkg. frozen small peas

1 lg. head lettuce, crisped

1 green pepper, chopped

1 c. finely chopped onion

3 celery stalks, thinly sliced

2 ¼ c. mayonnaise

½ c. grated sharp cheddar cheese

3 lg. tomatoes, peeled

½ c. bottled oil & vinegar dressing

¼ lb. bacon

Pitted black olives

6 hard cooked eggs

Prepare the salad the day before serving.  Barely cook the peas without butter.  Layer shredded lettuce, green peppers, onion, celery and peas.  Spread with mayo and sprinkle with cheese.  Cover and refrigerate overnight.  In another container, cut tomatoes into cubes.  Arrange in a single layer and sprinkle with dressing.  Refrigerate tomatoes covered.  Next day, cook bacon and drain tomatoes.  Arrange tomatoes on top of salad and pour on the rest of the dressing.  Garnish with olives, eggs and bacon.