Ah – the crunch, the blend of flavors, the dressing!
1 small head iceberg lettuce, chilled and washed
½ c green onions, diced
1 c celery, sliced
2 c frozen petite peas, thawed
1 1/2 c sour cream
1/2 c mayonnaise
1/2 c grated parmesan cheese
1 c cooked, crumbled bacon
Chop lettuce into 1-inch pieces. Layer lettuce, green onions, celery, and peas in bowl. In small bowl, mix sour cream and mayonnaise. Add half the parmesan cheese. Spread over vegetables. Sprinkle remaining parmesan cheese on top. Cover with plastic wrap and refrigerate several hours or overnight. Sprinkle bacon on top right before serving.
