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24 HOUR VEGETABLE SALAD

1 head iceberg lettuce, torn
sugar
6 hard cooked eggs, sliced
1 (10 oz.) pkg. frozen peas,
thawed
1 lb. bacon, cooked crisp 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 on 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.

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