24-Hour Vegetable Salad - cooking recipe

Ingredients

1 head lettuce, torn
sugar
6 hard-cooked eggs
1 (10 oz.) pkg. frozen peas, thawed
1 lb. bacon, crisp cooked, drained and crumbled
2 c. shredded Mozzarella cheese
1 c. Miracle Whip

Preparation

In bottom of a large glass bowl, place 3 cups of the lettuce. Sprinkle with a little sugar, pepper and salt.
Layer eggs atop lettuce, standing the ones on side of bowl on edge to look nice. Sprinkle generously with salt.
Next, layer in order:
peas, remaining lettuce, bacon and cheese.
Spread Miracle Whip over top, sealing to edge of bowl.
Cover and refrigerate for 24 hours or overnight.
Garnish with sliced green onion and paprika, if desired.
Toss before serving.
Makes about 15 servings.