24 Hour Vegetable Salad - cooking recipe

Ingredients

6 c. chopped lettuce
salt and pepper
sugar
6 hard-boiled eggs, sliced
1 (10 oz.) pkg. frozen peas, thawed, uncooked
16 oz. bacon, crisp, cooked and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise or salad dressing
1/4 c. sliced green onions with tops for garnish
paprika

Preparation

Layer in large bowl 3 cups lettuce.
Sprinkle with salt, pepper and sugar.
Layer eggs on lettuce.
Sprinkle with salt, peas, remaining 3 cups of lettuce, bacon and cheese in that order. Spread mayonnaise over and seal to edge of bowl.
Cover and chill 24 hours.
Toss before serving.
Serves 12 to 15.