24 Hour Salad - cooking recipe

Ingredients

1 head iceberg lettuce, torn
sugar
6 hard-cooked eggs, sliced
1 (10 oz.) pkg. frozen peas, thawed
1 lb. bacon, crisp cooked and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise or salad dressing

Preparation

In bottom of large bowl, place 3 cups of the lettuce; sprinkle with a little sugar, salt and pepper.
Layer eggs atop lettuce in bowl.
Sprinkle generously with salt.
Next, layer in order: peas, remaining lettuce, bacon and cheese.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and refrigerate 24 hours or overnight.
Garnish with sliced green onion and paprika, if desired.
Toss before serving.