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24 HOUR VEGETABLE SALAD

1 1/2 heads chopped lettuce
salt, pepper, sugar
6 boiled eggs, sliced
1 (10 oz.) pkg. frozen English
peas, thawed
16 oz. bacon, cooked crisp,
crumbled
2 c. shredded cheese
mayonnaise, onions, paprika

Place 1/2 of the lettuce in bottom of large bowl;
sprinkle with salt, pepper and sugar. Layer eggs on top of
lettuce; sprinkle with salt. Layer peas, remaining lettuce,
bacon and cheese in order listed. Spread mayonnaise over top,
sealing to edge of bowl. Cover and put in refrigerator for 24
hours. Garnish with onions and paprika. Toss before serving.

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