Marinated Vegetable Salad - cooking recipe

Ingredients

2 (8 oz.) cans small beets
2 (16 oz.) cans whole green beans
2 c. pared, sliced carrots, cooked or 1 (16 oz.) can of carrots
1/4 c. thinly sliced onion
1 c. cider vinegar
1 c. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 c. vegetable oil

Preparation

Combine lettuce, celery, onions, shredded carrots, green pepper and tiny peas in their frozen state.
Spread over top:
1 cup of mayonnaise mixed with 2 tablespoons sugar.
Shred any kind of cheese over top of that.
Top with bacon and sliced hard-boiled eggs, if desired.
Can be made 24 hours ahead.