Multi Layered Salad - cooking recipe

Ingredients

6 c. lettuce (bite size pieces)
1 c. sliced mushrooms
1 c. ripe pitted olives
4 hard-cooked eggs, sliced
1 c. shredded Cheddar cheese
1 1/2 c. mayonnaise
2 green onions, diagonally sliced
1 (10 oz.) pkg. frozen peas, thawed
2 c. sliced zucchini
1/2 lb. bacon, cooked and crumbled
1 Tbsp. lemon juice
salt and pepper
paprika

Preparation

In a 4-quart clear salad bowl, arrange lettuce.
Sprinkle with salt and pepper.
Spoon peas, mushrooms, olives and zucchini in layers evenly over lettuce.
Arrange egg slices and bacon over vegetables.
Sprinkle with cheese.
In small bowl, combine mayonnaise and lemon juice; spread mixture evenly over top. Cover, refrigerate until serving time, at least 6 hours.