24 Hour Vegetable Salad - cooking recipe

Ingredients

1 head iceberg lettuce, torn
6 eggs, hard-boiled
sugar
10 oz. frozen peas, thawed
1 lb. bacon, crisp cooked, drained and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise

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, standing some eggs on edge if desired.
Sprinkle with salt.
Next layer in order, peas, remaining lettuce, bacon and cheese.
Spread mayonnaise over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight.
Toss before serving. Makes 12 to 15 servings.