24-Hour Vegetable Salad

Ingrediants:

4 cups torn iceberg lettuce, romaine, leaf lettuce, Bibb lettuce, or fresh spinach

1 cup sliced fresh muschrooms or broccoli flowerets, or 1 cup frozen peas

1 cup shredded carrot

2 hard-boiled eggs, sliced

6 slices bacon, crisp-cooked, drained, and crumbled (1/4 pound)

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 teaspoons lemon juice

1/2 teaspoon 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.

I obtained this recipe from my Better Homes & Garden Cookbook. I'm not much for cooking and like quick, easy and healthful recipes. I'm often asked to bring this salad to family gatherings because they really love it - so do I.

Marsha Mitchell, Human Resources and Training Manager