24-hour vegetable salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Lettuce, chopped |
| Salt, pepper and sugar | ||
| 6 | 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 | ||
Directions
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