24 Hour Salad

• 6 c. lettuce, chopped
• salt
• pepper
• sugar
• 6 eggs, hard-cooked and sliced
• 1 (10 oz.) pkg. peas, thawed (2 c.)
• 16 oz. bacon, crisp cooked, drained and crumbled (about 1 1/2 c.)
• 2 c. (8 oz.) Swiss cheese, shredded (natural)
• 1 c. or more mayonnaise or salad dressing
• 1/4 c. green onion with tops, sliced
• paprika

1. Place 3 cups lettuce in bottom of large bowl.
2. Sprinkle with salt, pepper and sugar.
3. Layer eggs on top of the lettuce in the bowl.
4. Sprinkle with more salt, if desired.
5. Layer in order: peas, remaining lettuce, bacon and Swiss cheese.
6. Spread mayonnaise over top, sealing to edge of bowl.
7. Cover and chill 24 hours.
8. Garnish with green onions and paprika.
9. Salad can be tossed before serving.
10. Makes 12 to 15 servings.

salt, pepper, sugar, eggs, peas, bacon, swiss cheese, mayonnaise, green onion, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216526 (may not work)