24 Hour Vegetable Salad
|Torn romaine||3 Cup (48 tbs)|
|Shredded swiss cheese||6 Ounce (1 1/2 cups)|
|Hard cooked eggs||4 , sliced|
|Bacon||1⁄2 Pound, crisp-cooked, drained, and crumbled (10 or 11 slices)|
|Torn leaf lettuce||3 Cup (48 tbs)|
|Frozen peas||10 Ounce, thawed for 2 cups (1 package)|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Sliced green onion with tops||2 Tablespoon|
Place romaine in bottom of large bowl; sprinkle with salt, pepper, and sugar.
Top with 1 cup of the cheese.
Layer eggs atop cheese, standing some slices on edge, if desired.
Sprinkle generously with salt.
Next, layer in order half of the bacon, the leaf lettuce, and the peas.
Spread mayonnaise or salad dressing over top, sealing to edge of bowl.
Cover and chill 24 hours or overnight.
Garnish with remaining cheese, remaining bacon, and green onion.
Toss before serving.
Makes 10 to 12 servings.