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This is a wonderful salad and it has many possibilities. Contributed by World Recipes Y-Group Makes ten to about twelve servings six cups iceberg lettuce, romaine, leaf lettuce, bibb lettuce or spinach (Recipes by ingridients spinach) sugar about one (ten oz) pkg. frozen peas, thawed or two cups sliced fresh cauliflower,, broccoli (Recipes by ingridients broccoli) zucchini, carrots, mushrooms, or canned water chestnuts, drained and sliced about four hard-cooked eggs, sliced ½ lb bacon, crisp-cooked, drained and crumbled about one½ cups shredded Swiss, American, cheddar, colby, Monterey jack or brick cheese (Recipes by ingridients cheese) (six oz) ¾ cup mayonnaise or salad dressing about one½ tsp lemon juice about one tsp paprika ⅛ tsp ground red pepper two tbsp sliced green onion Directions Place lettuce or spinach (Recipes by ingridients spinach) in bottom of a large salad bowl sprinkle with a little salt, pepper and sugar. Spoon desired vegetable evenly atop. Easy Recipe twenty-four-hour Vegetable Salad I. Arrange egg slices and bacon over vegetable. Top with desired shredded. cheese (Recipes by ingridients cheese) Combine mayonnaise, lemon juice, paprika and red pepper. Spread mayonnaise mixture over top of salad, sealing to edge of bowl. Cover and chill salad in the refrigerator up to twenty-four hours. Before serving, toss to coat the. vegetables (Recipes by ingridients vegetables) Enjoy..
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