24 hour vegetable salad
Recipe by Laura McCracken
1 head iceberg lettuce, torn
Sugar
6 hard-cooked eggs, sliced
1 10-oz package frozen peas, thawed
1 lb bacon, crisp cooked, drained and crumbled
2 cups shredded Swiss Cheese
1 cup mayonnaise or salad dressing
1. In bottom of large glass bowl place 3 cups of the lettuce; sprinkle with a little sugar, salt and pepper. Layer eggs atop lettuce in bowl, standing some eggs on edge, if desired. Sprinkle generously with salt. Next layer in order: peas, remaining lettuce, bacon and cheese. Spread mayonnaise or salad dressing over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced eggs, green onions and paprika, if desired. Toss before serving.
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