6 c. Iceberg lettuce, Romaine, leaf lettuce, Bibb lettuce or spinach
1 (10 oz.) pkg. frozen peas. thawed or
2 c. sliced fresh cauliflower, broccoli, zucchini, carrots, mushrooms, or canned water chestnuts, drained and 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
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 bowl; sprinkle with a little salt, pepper and sugar. Spoon desired vegetable evenly atop. Arrange egg slices and bacon over vegetable. Top with desired cheese.

Combine mayonnaise, lemon juice, paprika, and red pepper. Spread mixture over top of salad, sealing to edge of bowl. Cover and chill in refrigerator up to 24 hours. Before serving, toss to coat the vegetables.