24 Hour Salad - cooking recipe

Ingredients

6 c. lettuce
dash of sugar
1 (10 oz.) pkg. frozen peas, thawed and drained
4 hard-cooked eggs, sliced
1/2 lb. bacon, crisp-cooked and crumbled
1 1/2 c. shredded Cheddar cheese
3/4 c. mayonnaise
1 1/2 tsp. lemon juice
1 tsp. paprika
2 Tbsp. sliced green onion

Preparation

Place lettuce in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar.
Spoon peas evenly over the lettuce.
Add egg slices and bacon over the peas.
Top with shredded cheese.
Combine mayonnaise, lemon juice and paprika. Spread mayonnaise mixture over top of salad, sealing to edge of bowl.
Cover and chill salad in the refrigerator up to 24 hours. Garnish top of salad with sliced green onion.
Toss before serving.