24 Hour Vegetable Salad Recipe

Ingredients

• 4 cups torn iceberg lettuce, romaine, spinach, leaf lettuce, and/or Bibb lettuce
• 1 cup sliced fresh mushrooms, broccoli florets, and/or frozen peas
• 1 cup shredded carrots
• 2 hard-boiled 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

Instructions

1. Place lettuce in a 3-quart salad bowl.
    
2. If desired, sprinkle with salt and pepper.
    
3. Layer atop lettuce in the following order: mushrooms, broccoli, and/or peas, carrots, eggs, bacon, 1/2 cup of the cheese, and green onions.
    
4. For dressing: In small bowl, combine the mayonnaise or salad dressing, lemon juice, and if desired, dillweed.
    
5. Spread dressing over top of salad.
    
6. Sprinkle with the remaining 1/4 cup cheese.
    
7. Cover and chill for 2 to 24 hours.
    
8. Before serving, toss to coat vegetables.