24 Hour Vegetable Salad - cooking recipe

Ingredients

3 c. torn romaine lettuce
salt
pepper
sugar
1 1/2 c. shredded Swiss cheese (6 oz.)
4 hard-cooked eggs
1/2 lb. bacon, crisp cooked, drained and crumbled
3 c. torn leaf lettuce
1 (10 oz.) pkg. frozen peas, thawed
3/4 c. mayonnaise or salad dressing
2 Tbsp. sliced green onions with tops

Preparation

Place torn romaine lettuce in bottom of large bowl.
Sprinkle with salt, pepper and sugar.
Top with 1 cup of the cheese, standing some slices on edge around sides of bowl, if desired. Sprinkle with salt.
Next, layer in order half the bacon, the leaf lettuce and peas.
Spread mayonnaise over top, sealing to edge of bowl.
Cover and chill 24 hours or overnight.
Garnish with remaining cheese, remaining bacon and green onion.
Just before serving, toss salad until mixed.
Makes 10 to 12 servings.