24 Hour Vegetable Salad

• 3 c. torn lettuce (romaine)
• black pepper to taste
• 1 1/2 c. shredded Swiss cheese
• 1/2 lb. bacon, crisp and crumbled
• 1 (10 oz.) pkg. frozen green peas
• 2 tsp. sliced green onions
• salt to taste
• sugar to taste
• 4 hard-boiled eggs, sliced
• 3 c. shredded iceberg lettuce
• 3/4 c. mayonnaise

1. Spread romaine lettuce on bottom of large salad bowl. Sprinkle salt, pepper and sugar.
2. Top with 1 cup cheese.
3. Arrange sliced eggs on top of cheese.
4. Make layers of 1/2 bacon and all of the peas.
5. Spoon iceberg lettuce over all.
6. Spoon mayonnaise on top; spread to cover top of salad.
7. Garnish with remaining bacon, cheese and green onions.
8. Cover and refrigerate for 24 hours. Toss just before serving.

torn lettuce, black pepper, swiss cheese, bacon, frozen green peas, green onions, salt, sugar, eggs, shredded iceberg lettuce, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529994 (may not work)