24 Hour Vegetable Salad - cooking recipe

Ingredients

1 head iceberg lettuce, torn
6 hard-boiled eggs, sliced
1 (10 oz.) pkg. frozen peas, thawed
1 lb. bacon, cooked crisp, drained and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise
sugar as desired

Preparation

In bottom of large bowl, place half the lettuce; sprinkle with a little sugar, salt and pepper.
Layer eggs on top; again sprinkle with salt.
Next layer, put peas and remaining lettuce, bacon and cheese.
Spread mayonnaise over top, sealing to the edge of bowl.
Cover and refrigerate 24 hours or overnight.
Garnish with sliced green onion and paprika.
Toss before serving.
Serves 12 to 15.