24-hour vegetable salad

Categories
Salads
Yield
1 Servings
MeasureIngredient
6 cups Lettuce, chopped
  Salt, pepper and sugar
Eggs, hard cooked and sliced
1 pack Peas, 10 oz. frozen, thawed
16 ounces Bacon, cooked crisp, crumble
2 cups Natural Swiss cheese, shred
1 cup Mayonnaise
¼ cup 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

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