24-Hour Vegetable Salad

Ingredients:
4 c. torn lettuce of your choice (I like green leaf)\
1 c. sliced fresh mushrooms
½ c. frozen peas
1 c. broccoli flowerets
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked, drained & crumbled (1/4 lb.)
¾ c. shredded Swiss or cheddar cheese
2 green onioins, sliced
¾ c. mayonnaise
1 ½ tsp. lemon juice
½ tsp. dill weed

Directions:
Place lettuce in the bottom or a bowl about 8 inches in diameter (ideally, for presentation’s sake, a clear glass bowl, but I’ve also used a glass 9x13 pan as well). If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli and peas on top of lettuce. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with ½ c. of the cheese and green onions. For dressing, combine mayonnaise, lemon juice, and dill weed. 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 vegetables. Makes 6-8 side-dish servings. I’ve also put in fresh diced tomato and sometimes cauliflower. Really, anything goes! Enjoy!