A classic salad with fresh bright flavors. Bacon, cheese and egg for protein, and a tangy dressing. This salad is always a favorite.
Cook the bacon in a skillet over medium high heat until it is all brown and crisp. Place the cooked bacon on a paper towel lined plate to absorb excess grease. When cool, crumble the bacon and set aside.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Cover and refrigerate the dressing until ready to add to the top of the salad.
In a large 4 quart glass bowl (this is a great salad to serve in a trifle bowl), layer the chopped iceberg lettuce, celery, green bell pepper, peas, hard boiled eggs and grated cheese.
Add the dressing over the top of the salad, covering as much of the top as possible.
Sprinkle the top with more grated parmesan cheese and the cooked bacon crumbles.
Cover the top with plastic wrap and keep chilled in the fridge until you are ready to serve.