Layered 24 Hour Salad

• 1 head Iceberg Lettuce Washed And Torn Into Bite Sized Pieces
• 1 pinch Sugar
• Salt And Pepper, to taste
• 6 whole Hardboiled Eggs
• 1 package 10 Oz Frozen Peas Thawed And Drained Well
• 1 pound Bacon, crisply cooked and crumbled
• 2 cups Shredded Swiss Cheese
• 1 cup Mayonnaise (as Much Mayonnaise As It Takes To Cover Top Of Salad)

1. Fill bottom of a large bowl (glass bowl makes for a pretty appearance) with approx. 3 Cups of the torn lettuce.
2. Sprinkle with a pinch of sugar and salt and pepper.
3. Layer sliced eggs and sprinkle with salt.
4. Layer peas ( please make sure they are dry ), additional lettuce, bacon and cheese.
5. Spread the mayonnaise all over the top making sure to seal the edges.
6. Cover tightly with saran wrap and refrigerate for 24 hours.
7. Garnish with sliced green onions if desired.
8. Helpful hint: Take salad out of fridge at least 30 min. prior to serving so the the salad will toss and combine better. This salad is amazing I promise you!

sugar, salt, eggs, bacon, swiss cheese, mayonnaise

Taken from tastykitchen.com/recipes/salads/layered-24-hour-salad/ (may not work)