Cooking Recipe 24 Hour Vegetable Salad
Recipe Ingredients
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
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