24-Hour Vegetable Salad - cooking recipe

Ingredients

1 head iceberg lettuce, torn
6 hard-cooked eggs, sliced
1 (10 oz.) pkg. frozen green peas, thawed
1 lb. bacon, cooked and crumbled
2 c. shredded Cheddar cheese
1 c. mayonnaise

Preparation

In a large bowl, place 3 cups of torn lettuce.
Sprinkle with salt and pepper.
Layer eggs over lettuce.
Sprinkle with salt. Next, layer in order the green peas, remaining lettuce, bacon and cheese.
Spread
mayonnaise over top, sealing to edge.
Cover and refrigerate overnight.
Garnish with sliced green onions and paprika, if desired.
Toss gently before serving.
Makes 12 servings.