Directions 1. Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble.
2. Reserve 1/2 cup lettuce. Layer remaining lettuce, red onion, celery and peas in a glass salad bowl. Sprinkle with three-fourths of the bacon and 1/2 cup cheddar.
3. Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread evenly over top layer.
4. Chill salad, covered, until serving time. Sprinkle with remaining bacon, reserved lettuce, remaining cheddar and paprika just before serving. Per serving: 384 Cal.; 13g Protein; 31g Fat; 16g Carb.; 650mg Sodium; 48mg Chol.; 5g Fiber.
Village Tips * To quickly clean iceberg lettuce, firmly hit the core end on the countertop, then twist and remove the core. Run cold water into the cavity and invert the head to thoroughly drain before shredding.
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