24 Hour Vegetable Salad - cooking recipe

Ingredients

1 head iceberg lettuce, romaine or chard
6 boiled eggs, sliced
1 (10 oz.) frozen peas, thawed
1 lb. bacon, crisp, drained and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise (not salad dressing)

Preparation

In large bowl put 1/2 torn greens.
Make sure they are clean and dry.
Sprinkle with sugar, salt and pepper.
Layer sliced boiled eggs and a little salt on that layer.
Next layer, in order, thawed peas, remaining greens or different kind, bacon and cheese. Spread mayonnaise over top, clear to the edge of the bowl.
Cover and refrigerate overnight.
Add 2 bunches of diced green onions and a little paprika, then toss and serve.
Serves 12 to 15.
This is very good and keeps for parties.