24 Hour Vegetable Salad

Recipe Ingredients

6 cups	876g / 30oz	Lettuce - chopped
		Salt - pepper and sugar
6		Eggs - hard cooked, sliced
1		Peas - frozen, thawed
16 oz	454g	Bacon - cooked crisp, crumble
2 cups	292g / 10oz	Natural Swiss cheese - shred
1 cup	237ml	Mayonnaise
1/4 cup	15g / 0.5oz	Green onion - slice with tops
		Paprika

Recipe Instructions

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.

Source:
Company Fare, Vol. 2, 1974, First Presbyterian Church,

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