24-Hour Vegetable Salad - cooking recipe

Ingredients

4 c. torn iceberg lettuce, romaine, leaf lettuce, bibb lettuce or fresh spinach
1 c. sliced fresh mushrooms or broccoli flowerets or 1 c. frozen peas
1 c. shredded carrots
2 hard-cooked eggs, sliced
6 slices bacon, cooked, drained and crumbled
3/4 c. shredded American or Cheddar cheese (3 oz.)
2 green onions, sliced
3/4 c. mayonnaise or salad dressing
1 1/2 tsp. lemon juice
1/2 tsp. dried dill weed (optional)

Preparation

Place lettuce or spinach in the bottom of a bowl about 8 inches in diameter.
If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli or peas atop.
Then layer carrots. Arrange egg slices and bacon over vegetables.
Top with 1/2 cup of the cheese and green onions.