24 Hour Vegetable Salad

• 1 head lettuce, torn
• 1/2 pkg. frozen peas
• 1 c. fresh broccoli chips
• 1 c. fresh cauliflower chips
• 1/2 c. shredded carrots
• sugar, salt and pepper
• 6 hard-cooked eggs, sliced
• 1 lb. bacon, fried crisp and crumbled
• 2 c. shredded Swiss cheese
• mayonnaise or salad dressing

1. In bottom of large bowl place 1/2 of vegetables.
2. Sprinkle sugar, salt and pepper over all.
3. Layer 1/2 of eggs over vegetables.
4. Place remaining vegetables over eggs.
5. Sprinkle sugar, salt and pepper over vegetables.
6. Add cheese and bacon and layer eggs on top.
7. Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
8. Cover and refrigerate 24 hours or overnight.
9. Garnish with sliced green onions and paprika if desired.
10. Toss before serving.
11. Makes 12 to 15 servings.

head lettuce, frozen peas, fresh broccoli chips, cauliflower chips, carrots, sugar, eggs, bacon, swiss cheese, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207578 (may not work)