24-Hour Vegetable Salad

6 c. chopped iceburg lettuce
Sugar
6 hard-cooked eggs, sliced
1 (10 oz.) pkg. frozen peas, thawed
1 lb. bacon, crisp-cooked and crumbled
1/2 c. sliced green onions and tops
2 c. (8 oz.) shredded Swiss cheese
1 c. mayonnaise
Paprika
Salt
Pepper

In a large bowl, place 3 cups lettuce. Sprinkle with salt, pepper and sugar. Layer in order, eggs (salt lightly), peas, bacon remaining 3 cups lettuce, green onion and cheese. Spread mayonnaise over top. Sprinkle with paprika. Cover with plastic wrap tightly. Refrigerate 24 hours (up to). Makes 12 to 15 servings.

By Carol H.