PEA SALAD

8 hard boiled eggs, peeled and chopped
8 slices bacon, cooked and crumbled
2 heads romaine lettuce, rinsed, dried, and torn into bite-size pieces
1 (16 ounce) package frozen green peas, thawed
2 cups mayonnaise
1/8 cup milk
3 tablespoons sugar
3 cups shredded sharp Cheddar cheese

Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce.

Mix mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Cover and chill for at least 2 hours – overnight is even better.