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24-HOUR VEGETABLE SALAD 1 head iceberg lettuce, torn sugar 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 dressing 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! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!