24-Hour Vegetable Salad
- 6 c Lettuce, chopped
- Salt, pepper and sugar
- 6 Eggs, hard cooked and sliced
- 1 pk Peas, 10 oz. frozen, thawed
- 16 oz Bacon, cooked crisp, crumble
- 2 c Natural Swiss cheese, shred
- 1 c Mayonnaise
- 1/4 c Green onion, slice with tops
- Paprika
Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with
salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with
more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese.
Spread mayonnaise over the top, sealing to the edge of the bowl. Cover and
chill for 24 hours. Garnish with green onion and paprika. Toss before
serving. Randy Rigg
salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with
more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese.
Spread mayonnaise over the top, sealing to the edge of the bowl. Cover and
chill for 24 hours. Garnish with green onion and paprika. Toss before
serving. Randy Rigg
