• 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
  1. Mix the yogurt and white sugar together in a small bowl.
  2. Cover and refrigerate til needed.
  3. Layer the rest of the ingredients evenly spread out in the following order: lettuce, chopped eggs, diced celery, diced peppers, peas, cheese.
  4. Remove the dressing from the fridge and spread it evenly over the top of the salad.
  5. Sprinkle the crumbled bacon evenly over the dressing and top off with the diced green onions.
  6. Cover the bowl and refrigerate the salad overnight.