1 head lettuce, torn
6 med. eggs, hard boiled
10 oz. frozen peas, thawed
1 lb. bacon, cooked and crumbled
2 c. shredded Swiss cheese
1 c. mayonnaise

In bottom of bowl place three cups torn lettuce. Sprinkle with a little sugar, salt and pepper. Layer eggs on top of lettuce, standing some on end. Sprinkle with salt, layer peas, remaining lettuce, bacon and cheese. Spread mayonnaise on top sealing to the edge of bowl. Cover and refrigerate 24 hours or overnight. Garnish with sliced green onions and paprika. Toss before serving.