My mom made this several times each summer when I was a kid, and now I do, too.
½ medium head of iceberg lettuce, torn into bite-sized pieces
½ C. celery, chopped
1 green pepper, chopped
10-oz. package of frozen, green peas, thawed
½ medium red onion, finely chopped
1 C. mayonnaise
¼ C. salad oil
2 T. sugar
¼ Parmesan cheese, grated
1 C. Cheddar cheese, grated
8 slices bacon, crisp and crumbled
In a 9-by-13-inch casserole, layer first five ingredients.
Mix next three and spread .
Sprinkle Cheddar and bacon on top.
Cover with plastic and refrigerate 24 hours.