24 Hour Vegetable Salad

24 Hour Vegetable Salad

American, Side
   Serves 12-15
  • 6 cups chopped lettuce
  • salt, pepper and sugar
  • 6 hard-cooked eggs, sliced
  • 1 10 oz. pkg frozen peas, thawed (2 cups)
  • 16 oz. bacon, crisp cooked, drained and crumbled
  • 2 cups shredded Swiss cheese
  • 1 cup mayonnaise or ranch style salad dressing
  • 1/4 cup sliced green onion with tops
  • Paprika
  • Place 3 cups lettuce in bottom of 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 top. Sealing to edge of bowl. Cover and chill for 24 hours. Garnish with onion and paprika.

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