24 Hour Veg Salad - cooking recipe

Ingredients

6 c. chopped lettuce
salt, pepper and sugar
6 hard-cooked eggs, sliced
1 (10 oz.) pkg. frozen peas, thawed (2 c.)
1 (16 oz.) bacon, crisp cooked, drained and broken
2 c. shredded natural Swiss cheese
1 c. mayonnaise or salad dressing
1 c. sliced green onions, chopped
paprika

Preparation

Place 2 cups of lettuce in the bottom of a large bowl; sprinkle with salt, pepper and sugar.
Layer eggs atop lettuce in bowl.
Sprinkle with more salt.
Layer in order:
peas, remaining lettuce, bacon and Swiss cheese.
Spread mayonnaise over top, sealing to edge of bowl.
Cover and chill 24 hours.
Garnish with green onion and paprika.
Toss before serving.
This recipe makes 12 to 15 servings, and is great for making ahead when you're expecting guests the following day.