24 Hour Vegetable Salad - cooking recipe

Ingredients

1 head lettuce, torn
sugar, to taste
salt, to taste
pepper, to taste
6 hard boil eggs, sliced
1 (10 oz.) pkg. frozen peas, thawed
1 lb. bacon, cooked crisp, drained and crumbled
2 c. cheese, shredded
1 c. mayonnaise or salad dressing

Preparation

In bottom of large bowl, place 3 cups of lettuce.
Sprinkle with a little sugar, salt, and pepper.
Layer eggs on top of lettuce, standing some on end if desired.
Sprinkle generously with salt.
Next layer in order: peas, remaining lettuce, bacon and cheese.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and refrigerate 24 hours or overnight. Garnish with sliced green onions and paprika.
Toss before serving.
Serves 12-15.