24-Hour Vegetable Salad

4 cups torn iceburg lettuce, romaine, leaf lettuce, Bibb lettuce, or fresh spinach
1 cup sliced fresh mushrooms or brocolli flowerets, or frozen peas
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked, drained, and crumbled
3/4 cup shredded Swiss, American, or cheddar cheese (3 ounces)
2 green onions, sliced
3/4 cup mayonnaise or salad dressing
1 1/2 tsp. lemon juice
1/2 tsp. dried dillweed (optional)

Place lettuce or spinach in the bottom of a bowl, about 8 inches in diameter. If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli, or peas atop. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with 1/2 cup of the cheese and the green onions. For dressing, combine mayonnaise, lemon juice, and, if desired, dillweed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat the vegetables. Sprinkle with additional sliced green onion, if desired. Makes 6 to 8 side-dish servings.

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Terri's Country Corner
Last Updated October 20, 1998 by Terri
terriscorner@geocities.com

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