24-hour Vegetable Salad

Ingredients Edit

• 4 cups iceberg lettuce
• 1 cup mushrooms -- sliced ⅛" thick
• 1 cup snow peas
• 1 cup carrots -- sliced ¼" thick
• 3 hard-boiled eggs -- sliced
• ½ cup cheddar cheese -- grated
• ¾ cup mayonnaise
• 1½ teaspoons lemon juice
• ½ cup cheddar cheese -- grated

Directions Edit

1. Place lettuce in bottom of an 8" diameter serving bowl.
2. Layer mushrooms on top.
3. Then layer peas and carrots.
4. Arrange egg slices and bacon over vegetables.
5. Top with ½ cup cheddar cheese; set aside.
6. In a small mixing bowl, combine mayonnaise and lemon juice.
7. Spread mixture over top of salad, "sealing" to edge of bowl.
8. Sprinkle with remaining cheese.
9. Cover and chill for 24 hours.
10. Before serving, toss to coat the vegetables.