24 Hour Vegetable Salad - cooking recipe

Ingredients

6 c. chopped lettuce
6 hard-boiled eggs, sliced
1 lb. bacon, crisp cooked and crumbled
1 c. mayonnaise or salad dressing
sugar
1 (10 oz.) pkg. frozen peas, thawed
1/2 c. sliced green onions and tops
2 c. (8 oz.) shredded Swiss cheese
paprika

Preparation

In large bowl, combine 3 cups of lettuce.
Sprinkle with salt, pepper and sugar.
Layer in order: eggs (salt lightly), peas, bacon, remaining 3 cups of lettuce, green onions and cheese. Spread mayonnaise over top. Sprinkle with paprika.
Refrigerate 24 hours.
Makes 12 to 15 servings.