24 hour vegetable salad

By á-8162

Excellent for a potluck

Ingredients

• 1 head iceberg torn
• 6 hard cooked eggs sliced
• 1-10 oz pkg frozen peas
• 1 lb bacon crisp cook and crumbled
• 2 cups shredded swiss
• 1 cup mayonnaise

Preparation

Step 1

In the bottom a large clear bowl, place 3 cups lettuce. Sprinkle with a little sugar, salt and pepper. Layer eggs atop lettuce in bowl standing some eggs on edge. sprinkle with salt.
Next, layer in order: peas, lettuce, bacon, cheese. Spread mayonnaise or salad dsg over top. Seal the edges with the mayo. Cover and refrigerate for 24 hours or overnight. Garnish with sliced green onions and paprika.