24 Hour Salad
1 lb. fresh spinach
4 hard cooked eggs
1 head lettuce
2 red onions
salt and pepper
sugar
1 lb. bacon, cooked, drained and crumbled
2 lb package frozen green peas, thawed
swiss cheese, sliced thin into strips
1 cup mayonaise
At least 24 hours before serving, assemble salad in 1 or 2 large containers suitable for serving. Arrange in this order in layers; Spinach, salt - pepper, sugar, eggs, bacon, lettuce, salt - pepper, sugar, onions, peas, mayonaise, cheese. Cover tightly and refrigerate until ready to serve. keeps up to 48 hours. Serves 16 to 20.
See more of Martha's recipes.
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