24-HOUR VEGETABLE SALAD
1 head iceberg lettuce, torn
6 hard-cooked eggs, sliced
1 (10 oz.) pkg. peas, thawed
1 lb. bacon (cooked crisp),
drained and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise or salad
In bottom of large bowl, place 3 cups 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 green onion and
paprika, if desired. Toss before serving. Makes 12 to 15
servings. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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