1Make sure all vegetables are rinsed off well. I like to cut everything up small but you can do large pieces and slices if you like. I thaw the sugar snap peas and rinse them with cold water and layer into the bowl with the other vegetables.
2After layering your vegetables in a large bowl cover and set in the refrigerator. Fry 1/2 package of bacon crispy. I usually cut the package of bacon in the middle and this makes smaller strips and it is easier to fry. I put the other 1/2 in a container with a lid and fry it the next morning for breakfast. After you have your bacon fried crispy. Crumble up and sprinkle this over the top of your salad.
3I then sprinkle all the cheese over the top of the salad. Spoon the mayonaise and sugar on top of the salad. Begin tossing all the vegetables until coated well with the mayonaise and sugar. Let set for an hour covered in the refrigerator before serving. This lets all the flavors of your vegetables marry well with the mayonaise and sugar. The flavor is excellent.