Twenty-Four Hour Vegetable Salad(Serves 12) - cooking recipe

Ingredients

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

Preparation

In bottom of large straight-edge bowl, place 3 cups of the lettuce; sprinkle with a little sugar, salt and pepper.
Layer sliced eggs atop lettuce in bowl, standing some on edge, if desired.
Sprinkle generously with salt.