3 c. torn Romaine
Salt
Pepper
Sugar
1 1/2 c. shredded Swiss cheese (6 oz.)
4 hard cooked eggs, sliced
1/2 lb. bacon, crisp-cooked, drain & crumbled (10-12 slices)
3 c. torn leaf lettuce
1 (10 oz.) pkg. frozen peas, thawed (2 c.)
3/4 c. mayonnaise or salad dressing
2 tbsp. sliced green onion with tops

Place Romaine in bottom of large bowl; sprinkle with salt, pepper and sugar. Top with 1 cup of the cheese. Layer eggs atop cheese, standing some slices on edge, if desired. Sprinkle generously with salt.

Next, layer in order half of the bacon, the leaf lettuce and the peas. Spread mayonnaise or salad dressing over top, sealing to edge of bowl. Cover and chill 25 hours or overnight. Garnish with remaining cheese, remaining bacon and green onion. Toss before serving. Makes 10-12 servings.