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

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