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Overnight Tossed Salad
Yield: 8 servings as a main dish or 12 as a side 6 cups chopped lettuce 1/2 teaspoons salt 1/2 teaspoon sugar 1/8 teaspoon pepper 6 hard-cooked eggs, sliced 10 ounce package frozen peas, thawed 1/2 pound bacon, crisp cooked and crumbled 1/2 cup sliced green onions and tops 1/2 cup sliced celery 2 cups shredded process Swiss cheese (8 ounces) 1 1/4 cups mayonnaise or salad dressing Place half the lettuce in a large bowl. Sprinkle with salt, sugar and pepper. Top with layer of eggs, then peas, bacon remaining lettuce, green onion, celery and cheese. Spread mayonnaise evenly over the top to cover. Place tight cover on bowl and refrigerate 24 hours. Toss just before serving. Source: Farm Journals Best Ever Recipes -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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