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24-Hour Vegetable Salad
4 cups torn iceberg lettuce, romaine, spinach,
leaf lettuce, and/or Bibb lettuce
1 cup sliced fresh mushrooms, broccoli
flowerets, and/or frozen peas
1 cup shredded carrots
2 hard-cooked eggs, sliced
6 slices bacon, cooked and crumbled
3/4 cup shredded Swiss or Cheddar cheese
1/4 cup thinly sliced green onions
3/4 cup mayonnaise or salad dressing
1 1/2 teaspoons lemon juice
1/2 teaspoon dried dillweed, optional
Place lettuce in a 3-quart salad bowl. If desired, sprinkle with
salt and pepper. Layer atop lettuce in the following order: mushrooms,
broccoli, and/or peas, carrots, eggs, bacon, 1/2 cup of the cheese,
and green onions. For dressing: In small bowl, combine the mayonnaise
or salad dressing, lemon juice, and if desired, dillweed. Spread
dressing over top of salad. Sprinkle with the remaining 1/4 cup
cheese. Cover and chill for 2 to 24 hours. Before serving, toss to
coat vegetables.
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24 Hour Veg