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Denise James 6 cups lettuce, chopped 6 eggs, hard-boiled 1 lb. Bacon, cooked and
crumbled Salt Pepper 2 Tbsp. Sugar 1-10 oz. pkg. frozen
peas, thawed and uncooked 2 cups Cheddar and
Monterrey jack cheese ¼ cup green onion,
chopped 1 cup Miracle Whip salad
dressing Paprika-optional SERVES 12-15 Place 3 cups lettuce in bottom of large bowl; sprinkle with salt, pepper and sugar. Layer sliced eggs on top of lettuce and sprinkle with more salt. Layer in order: peas, remaining lettuce, bacon, and cheese. Spread salad dressing over top. Cover and chill 24 hours. Garnish with green onion and paprika. Toss before serving. Make sure to cover the
entire top of the salad with the dressing as it keeps it crisp.
It will stay fresh for several days.
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