24-hour vegetable salad

Ingredients

Quantity		Ingredient
6	cups	Lettuce, chopped
		Salt, pepper and sugar
6		Eggs, hard cooked and sliced
1	pack	Peas, 10 oz. frozen, thawed
16	ounces	Bacon, cooked crisp, crumble
2	cups	Natural Swiss cheese, shred
1	cup	Mayonnaise
¼	cup	Green onion, slice with tops
		Paprika

Directions

Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese.

Spread mayonnaise over the top, sealing to the edge of the bowl. Cover and chill for 24 hours. Garnish with green onion and paprika. Toss before serving. Randy Rigg

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