6 c. Iceberg lettuce, Romaine, leaf lettuce, Bibb lettuce or spinach
Sugar
1 (10 oz.) pkg. frozen peas, thawed or 2 c. sliced fresh cauliflower, broccoli, zucchini, carrots, mushrooms, or canned water chestnuts, drained & sliced
4 hard-cooked eggs, sliced
1/2 lb. bacon, crisp-cooked, drained & crumbled
1 1/2 c. shredded Swiss, American, cheddar, Colby, Monterey Jack or brick cheese (6 oz.)
3/4 c. mayonnaise or salad dressing
1 1/2 tsp. lemon juice
1 tsp. paprika
1/8 tsp. ground red pepper
2 tbsp. sliced green onion

Place lettuce or spinach in bottom of a large salad bowl; sprinkle with a little salt, pepper and sugar. Spoon desired vegetable evenly atop. Arrange egg slices and bacon over vegetable. Top with desired shredded cheese. Combine mayonnaise, lemon juice, paprika and red pepper. Spread mayonnaise mixture over top of salad, sealing to edge of bowl. Cover and chill salad in the refrigerator up to 24 hours. Before serving, toss to coat the vegetables. Makes 10 to 12 servings.