24 Hour Vegetable Salad - cooking recipe

Ingredients

4 c. torn lettuce or fresh spinach
1 c. sliced fresh mushrooms
broccoli flowerets or 1 c. frozen peas
1 c. shredded carrots
2 hard-boiled eggs, sliced
6 slices bacon, crisp-cooked, drained and crumbled
3/4 c. shredded cheese
2 green onions, sliced
1 jar favorite salad dressing (Ranch is excellent)

Preparation

Place lettuce or spinach in the bottom of a bowl.
Layer mushrooms and broccoli or peas over lettuce or spinach.
Then layer carrots.
Arrange egg slices and bacon over vegetables.
Sprinkle 1/2 cup shredded cheese and green onion.
Top with salad dressing of choice and sprinkle with remaining cheese and a little onion. Cover and chill 2 to 24 hours.
Before serving, toss.