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24 Hour Vegetable Salad

1 head iceberg lettuce, torn
Sugar
6 hard-cooked eggs, sliced
1 (10 oz.) pkgs. frozen peas, thawed
1 lb. bacon, crisp cooked, drained & crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise or salad dressing


In bottom of large bowl, place 3 cups lettuce. Sprinkle with little sugar, salt and pepper. Layer eggs on top of lettuce in bowl, standing some eggs on edge, if desired. Sprinkle generously with salt. Next, layer in order: peas, remaining lettuce, bacon and cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onion and paprika, if desired. Toss before serving. Makes 12 to 15 servings.


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