Tear lettuce into bite-sized pieces.

Place the lettuce in a large casserole dish as the first layer.

Chop the bell pepper.

Spread the chopped bell pepper over the lettuce layer.

Thinly slice the celery.

Spread the sliced celery over the bell pepper layer.

Thinly slice the onion.

Spread the sliced onion over the celery layer.

Slightly cook the frozen English peas and cool them.

Spread the cooled peas over the onion layer.

Cook the bacon until crispy and crumble it.

Spread the crumbled bacon over the peas layer.

In a separate bowl, add sugar to the mayonnaise and mix well.

Spread the mayonnaise mixture evenly over the top of the salad layers, like frosting.

Grate Cheddar cheese.

Sprinkle the grated Cheddar cheese over the mayonnaise layer.

Cover the casserole dish.

Refrigerate the salad overnight to allow the flavors to meld.