24-hour Vegetable Salad I

Description
This is a wonderful salad and it has many possibilities.
 * Contributed by World Recipes Y-Group
 * Makes 10 to 12 servings

Ingredients

 * 6 cups iceberg lettuce, romaine, leaf lettuce, bibb lettuce or spinach
 * sugar
 * 1 (10 oz) pkg. frozen peas, thawed or 2 cups sliced fresh cauliflower, broccoli, zucchini, carrots, mushrooms, or canned water chestnuts, drained and sliced
 * 4 hard-cooked eggs, sliced
 * ½ lb bacon, crisp-cooked, drained and crumbled
 * 1½ cups shredded Swiss, American, cheddar, colby, Monterey jack or brick cheese (6 oz)
 * ¾ cup mayonnaise or salad dressing
 * 1½ tsp lemon juice
 * 1 tsp paprika
 * ⅛ tsp ground red pepper
 * 2 tbsp sliced green onion

Directions

 * 1) Place lettuce or spinach in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar.
 * 2) Spoon desired vegetable evenly atop.
 * 3) Arrange egg slices and bacon over vegetable.
 * 4) Top with desired shredded cheese.
 * 5) Combine mayonnaise, lemon juice, paprika and red pepper.
 * 6) Spread mayonnaise mixture over top of salad, sealing to edge of bowl.
 * 7) Cover and chill salad in the refrigerator up to 24 hours.
 * 8) Before serving, toss to coat the vegetables.
 * 9) Enjoy.