24-Hour Vegetable Salad - cooking recipe

Ingredients

1 head lettuce
6 hard-cooked eggs, sliced
1 (10 oz.) pkg. frozen peas, thawed
1 lb. bacon, cooked crisp, drained and crumbled
2 c. grated Swiss cheese
1 c. mayonnaise

Preparation

In bottom of large bowl, place 3 cups of the lettuce, salt and pepper to taste.
Layer eggs atop lettuce in bowl, standing some eggs on edge.
Sprinkle with salt.
Layer in order the peas, remaining lettuce, bacon and cheese.
Spread mayonnaise on top. Cover; let stand in refrigerator overnight.
Toss before serving.