23 Hour Vegetable Salad - cooking recipe

Ingredients

1 head lettuce
1 (8 oz.) pkg. Cheddar cheese
4 hard-boiled eggs
1 jar Bac*Os
mayonnaise
1 (10 oz.) pkg. frozen peas
water chestnuts and celery (optional)

Preparation

Tear lettuce; place in the bottom of a casserole dish. Sprinkle with salt, pepper and sugar.
Top with cheese.
Spoon peas on top.
Add water chestnuts and celery by layering them. Add Bac*Os; arrange egg slices.
Sprinkle with salt.
Spread mayonnaise on top, sealing the edges.
Sprinkle extra bacon and cheese on top.
Chill overnight; serve.