- 2 cups shredded sharp Cheddar cheese
- 1 1/4 cups mayonnaise
- 4 cups torn iceberg lettuce
- 2 large Roma (plum) tomatoes, or more to taste, chopped
- 1 (6 ounce) can sliced black olives, drained
- 1 (10 ounce) package frozen peas, thawed
- 1 (4 ounce) can sliced water chestnuts, drained
- 1/2 cup cooked crumbled bacon
- Mix Cheddar cheese and mayonnaise together in a small bowl.
- Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
- Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.