24 Hour Salad - cooking recipe

Ingredients

3 c. lettuce, torn
6 eggs, hard-boiled and sliced
1 lb. bacon, cooked and crumbled
1 (8 oz.) pkg. frozen peas
2 c. lettuce, torn
2 c. chopped onion
2 c. Swiss cheese, shredded
1 c. mayo

Preparation

In large glass bowl, layer all ingredients (except mayo) in order.
Top layers with mayo.
Cover with Saran.
Refrigerate 24 hours.
Serve hot, mixed.
Will hold for several days.