Overnight Tossed Salad

July 6, 2010 07:25 AM
 

6 cups chopped lettuce
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
6 hard cooked eggs, sliced (I use 4)
1 (10 oz.) pkg. frozen peas, thawed (2 cups)
1/2 lb. bacon, crisp cooked and crumbled (I use 6 slices)
10 sliced mushrooms
1/2 cup sliced green onions and tops
1/2 cup sliced celery
2 cups shredded swiss cheese (I use 1/2 c. mozzarella)
1 1/4 c. mayonnaise or salad dressing (I use 1/2 sour cream, 1/2 mayo)

Place half the lettuce in a large bowl. Sprinkle with salt, sugar and pepper. Top with layer of eggs, then peas, bacon, remaining lettuce, mushrooms, green onion, celery and cheese. Spread mayonnaise evenly over the top to cover. Place tight cover on bowl (I use plastic wrap), and refrigerate 24 hours.Toss just before serving. Makes 8 servings as a main dish, 12 as a side dish. Jan.

 
From: Farm Journal's Best-Ever Recipes
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