Title: 24 Hour Vegetable Salad
Categories: Salad
Yield: 1 Servings
| 6 | c | Lettuce, chopped |
| | | Salt, pepper and sugar |
| 6 | | Eggs, hard cooked and sliced |
| 1 | pk | Peas, 10 oz. frozen, thawed |
| 16 | oz | Bacon, cooked crisp, crumble |
| 2 | c | Natural Swiss cheese, shred |
| 1 | c | Mayonnaise |
| 1/4 | c | Green onion, slice with tops |
| | | Paprika |
Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with
salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with
more salt. Layer in order; peas, remaining lettuce, bacon and Swiss
cheese. Spread mayonnaise over the top, sealing to the edge of the bowl.
Cover and chill for 24 hours. Garnish with green onion and paprika. Toss
before serving. Randy Rigg