24 Hour Salad - cooking recipe

Ingredients

1 head iceberg lettuce, torn in pieces
6 hard-cooked eggs, sliced
10 oz. pkg. frozen peas, thawed
1 lb. bacon, crisp cooked, drained and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise or salad dressing
sugar
salt and pepper
2 to 3 sliced green onions

Preparation

Place 3 cups of lettuce on bottom of large bowl. Sprinkle lightly with a little sugar. Layer egg slices, standing some on edge.
Sprinkle with salt. Layer in order: peas, lettuce, bacon, cheese. Spread mayonnaise all over to seal edge.
Cover. Refrigerate overnight.
Garnish with green onions and paprika. Toss before serving.
Serves 12 to 15.