24 Hour Vegetable Salad - cooking recipe

Ingredients

3 c. torn lettuce (romaine)
black pepper to taste
1 1/2 c. shredded Swiss cheese
1/2 lb. bacon, crisp and crumbled
1 (10 oz.) pkg. frozen green peas
2 tsp. sliced green onions
salt to taste
sugar to taste
4 hard-boiled eggs, sliced
3 c. shredded iceberg lettuce
3/4 c. mayonnaise

Preparation

Spread romaine lettuce on bottom of large salad bowl. Sprinkle salt, pepper and sugar.
Top with 1 cup cheese.
Arrange sliced eggs on top of cheese.
Make layers of 1/2 bacon and all of the peas.
Spoon iceberg lettuce over all.
Spoon mayonnaise on top; spread to cover top of salad.
Garnish with remaining bacon, cheese and green onions.
Cover and refrigerate for 24 hours. Toss just before serving.