Bacon Strip Salad

1 medium head iceberg lettuce, shredded
1/2 cup chopped celery
1 cup shredded carrots
1 package (10 ounces) frozen peas, thawed
5 green onions, sliced
1 medium green pepper, chopped
1 cup mayonnaise
2/3 cup sour cream
6 bacon strips, cooked and crumbled

In a 3-qt. clear glass serving bowl, layer the first six ingredients in order given. Combine mayonnaise and sour cream until smooth; spread evenly over salad. Cover and chill overnight. Sprinkle with bacon just before serving. Makes 8-10 servings.