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24-Hour Vegetable Salad

List of Ingredients




Recipe By :Better Homes and Gardens. New Cookbook
Serving Size : 6

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.

Recipe