24 Hour Vegetable Salad

• 6 c. iceberg lettuce, romaine, leaf lettuce, Bibb lettuce or spinach
• sugar
• 1 (10 oz.) pkg. frozen peas, thawed or 2 c. sliced fresh cauliflower, broccoli, zucchini, carrots, mushrooms or canned water chestnuts, drained and sliced
• 4 hard-cooked eggs, sliced
• 1/2 lb. bacon, crisp-cooked, drained and crumbled
• 1 1/2 c. shredded Swiss, American, Cheddar, Colby, Monterey Jack or Brick cheese (6 oz.)
• 3/4 c. mayonnaise or salad dressing
• 1 1/2 tsp. lemon juice
• 1 tsp. paprika
• 1/8 tsp. ground red pepper
• 2 Tbsp. sliced green onion

1. Place lettuce or spinach in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar.
2. Spoon desired vegetable evenly atop.
3. Arrange egg slices and bacon over vegetable.
4. Top with desired shredded cheese.
5. Combine mayonnaise, lemon juice, paprika and red pepper.
6. Spread mayonnaise mixture over top of salad, sealing to edge of bowl.
7. Cover and chill salad in the refrigerator up to 24 hours.
8. Garnish top of salad with sliced green onion.
9. Before serving, toss to coat the vegetables. Makes 10 to 12 servings.

iceberg lettuce, sugar, frozen peas, eggs, bacon, shredded swiss, mayonnaise, lemon juice, paprika, ground red pepper, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272095 (may not work)