Layered Vegetable Salad - cooking recipe

Ingredients

3 c. torn romaine
salt
pepper
sugar
1 1/2 c. shredded Swiss cheese
4 hard-cooked eggs, sliced
10 slices crisp-cooked bacon
3 c. torn leaf lettuce
1 (10 oz.) pkg. frozen peas, thawed
3/4 c. mayonnaise
2 Tbsp. sliced green onions with tops

Preparation

Put romaine in bottom of bowl.
Sprinkle salt, sugar and pepper.
Put 1 cup cheese; layer eggs on top of cheese.
Stand some up around sides of bowl also.
Sprinkle a little more salt. Layer 1/2 of the bacon, the leaf lettuce and the peas.
Spread mayonnaise over the top completely to the edge of the bowl.
Put the rest of the cheese, bacon and green onion to top off.
Looks best in a clear bowl.
Make the night before.
Toss just before serving.