This pretty layered salad makes a lovely appetizer for a picnic-style dinner or a light lunch of soup and bread. Baby peas have the sweetness of the early crop, even in midwinter.

• Place half of the peas in a clear glass trifle bowl.

• Top the peas with a layer of red onion and half of the cheddar cheese. Top the cheese with a layer of celery and red bell pepper.

• Layer the remaining peas on top of the pepper, followed by the peanuts, and topped with the remaining cheese.

• Combine the sour cream, mayonnaise, lemon juice, salt, and pepper, and “frost” the top of the salad with it. Cover and refrigerate for 60 minutes.

• Sprinkle crumbled bacon over the top before serving. Toss all the layers together at the table with serving spoons.