24 Hr salad

24 hr salad


6 cups chopped lettuce–iceberg or romaine
6 hard boiled eggs, sliced
Salt, pepper and sugar
1 lb (500g) bacon, fried crisp and crumbled
2 cups frozen peas
2 cups shredded Swiss or Monterey jack cheese
¼ cup green onions, chopped
 1 cup ranch dressing



Place half the lettuce in the bottom of a salad bowl, then the eggs, and sprinkle with salt, pepper and sugar. Add the rest of the lettuce, then remaining ingredients in layers, as in the list of ingredients. Chill for 24 hours, then toss and serve.