Layered 24-Hour Salad - cooking recipe

Ingredients

1 head lettuce, shredded
9 hard-boiled eggs, sliced
sugar, salt and pepper to taste
1 (20 oz.) pkg. frozen English peas, thawed (do not cook)
1 lb. cooked crisp bacon, crumbled
3 c. shredded cheese (Cheddar or Swiss)
1 to 2 c. mayo
1/2 c. chopped green onions

Preparation

In large salad bowl, place 3 cups lettuce.
Sprinkle about 4 tablespoons sugar and the salt over eggs.
Next layer in order peas, remaining lettuce, crumbled bacon and shredded cheese.
Spread mayonnaise over top and spread the chopped onions on top.
Be sure to seal by spreading the mayonnaise to the edge of bowl.
Cover with plastic wrap for 24 hours.
Toss and serve.