24 Hour Vegetable Salad - cooking recipe

Ingredients

1 head crisped lettuce
2 spinach plants
6 radishes, sliced
1 large carrot, grated
1 red onion, thinly sliced
1 pkg. frozen peas (uncooked)
6 hard-boiled eggs
1/4 to 1/3 lb. Cheddar cheese, grated
1 can chopped olives
1 c. mayonnaise (light)
1 lb. bacon, fried crisp
1 c. sour cream

Preparation

Chop or break up lettuce.
Layer vegetables and eggs in a large flat Pyrex plate or glass bowl.
Combine sour cream and mayonnaise.
Spread, covering all vegetables.
Just before serving, add bacon and toss.