1 medium-sized head iceberg lettuce, washed, shelled and shredded
1 bunch green onions, chopped
4 large radishes, sliced thinly
1/2 red or green bell pepper, seeded and chopped
2 stalks celery, chopped
1 10-ounce pkg. frozen peas (add frozen)
1 cup mayonnaise
1 cup sour cream
1 pkg. ranch dressing mix
2 cups cheddar cheese, grated
12 ounces bacon, fried crisp, drained and crumbled. (or jar of real bacon bits)
2 tomatoes, chopped

Mix 1 cup mayonnaise and 1 cup sour cream with the ranch dressing mix. In a 9-inch by 13-inch glass dish (or 4-quart salad bowl) start layering ingredients in order given. Chill for 4 hours or as long as 24 hours. Just before serving, top with tomato. To serve, use a spoon and fork to lift out each serving which should include some of each layer. Serves 8 to 10.