9 c. shredded iceburg lettuce
Salt and pepper to taste
1/2 to 1 tsp. sugar
9 hard cooked eggs, sliced
1 pkg. frozen English peas, thawed
1 1/2 lb. bacon, cooked and crumbled
3 c. (3/4 lb.) shredded Swiss cheese
1 1/2 c. mayonnaise
1/2 c. sliced green onions with tops
Paprika

Place half of lettuce in a 3 quart bowl; sprinkle with salt, pepper and sugar. Arrange hard-cooked eggs over lettuce and sprinkle with salt. Over eggs, layer peas, remaining lettuce, bacon and cheese (in that order). Spread mayonnaise over top, sealing to edge of bowl. Cover tightly and chill 24 to 48 hours.

At serving time, arrange green onion around edge of bowl, and sprinkle salad with paprika. Yield: 10 to 12 servings.