Begin by washing your iceberg lettuce under cold water to remove any dirt. Pat it dry using a clean kitchen towel or salad spinner for a crisp base.

Chop the lettuce into uniform bite-sized pieces and place it in a large clear glass bowl.

Add a layer of sweet peas over the lettuce bed.

Dice fresh tomatoes into small cubes and sprinkle over the peas.

Cook the bacon until golden brown and scatter over the tomato layer.

Finely chop green onions and sprinkle them over the bacon layer.

Distribute shredded cheddar cheese over the green onions.

In a separate bowl, combine mayonnaise and sugar, whisk together until smooth.

Pour the prepared dressing evenly over the top layer of cheese.

Cover the bowl and refrigerate the salad for at least 2 hours.

Remove the salad from the refrigerator about 10-15 minutes before serving.