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24 hour Vegetable Salad Recipe

   
 

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     24 hour Vegetable Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 cups torn Romaine lettuce
salt to taste
Pepper to taste
1 1/2cups shredded Swiss cheese divided
4 hard boiled eggs sliced
1/2lb bacob cooked crisp and crumbled
3 cups torn leaf lettuce
2 cups 10ozpkg frozen peas thawed
3/4 cup mayonaisse - Hellmans
 
2 Tbsp sliced green onions with tops

Instructions
Place Romaine in bottom of large bowl. Sprinkle with salt and pepper. Top with 1 cup of Swiss. Layer eggs on top of cheese and sprinkle generously with salt. Next, place a layer of half the bacon, all the leaf lettuce and the peas. Spread mayonaisse over the top, sealing to edge of bowl. Cover and chill 24 hours or overnight. Garnish with remaining cheese, bacon and green onions. Toss before serving.


Originally Submitted
3/3/2008





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