- 2 cups nonfat yogurt
- 1 tablespoon white sugar
- 1 head iceberg lettuce
- 1 cup celery, diced
- 1/2 cup sweet red pepper, diced
- 4 hard boiled eggs, chopped
- 10 oz. frozen green peas, uncooked
- 3 green onions, diced
- 10 slices bacon, cook and crumbled
- 1/2 lb shredded cheese
- Mix the yogurt and white sugar together in a small bowl.
- Cover and refrigerate til needed.
- Layer the rest of the ingredients evenly spread out in the following order: lettuce, chopped eggs, diced celery, diced peppers, peas, cheese.
- Remove the dressing from the fridge and spread it evenly over the top of the salad.
- Sprinkle the crumbled bacon evenly over the dressing and top off with the diced green onions.
- Cover the bowl and refrigerate the salad overnight.