24-Hour Vegetable Salad

• 4 c. torn iceberg lettuce, romaine, leaf lettuce, bibb lettuce or fresh spinach
• 1 c. sliced fresh mushrooms or broccoli flowerets or 1 c. frozen peas
• 1 c. shredded carrots
• 2 hard-cooked eggs, sliced
• 6 slices bacon, cooked, drained and crumbled
• 3/4 c. shredded American or Cheddar cheese (3 oz.)
• 2 green onions, sliced
• 3/4 c. mayonnaise or salad dressing
• 1 1/2 tsp. lemon juice
• 1/2 tsp. dried dill weed (optional)

1. Place lettuce or spinach in the bottom of a bowl about 8 inches in diameter.
2. If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli or peas atop.
3. Then layer carrots. Arrange egg slices and bacon over vegetables.
4. Top with 1/2 cup of the cheese and green onions.

torn iceberg lettuce, mushrooms, carrots, eggs, bacon, cheddar cheese, green onions, mayonnaise, lemon juice, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474113 (may not work)