3 c. torn Romaine
Salt
Pepper
Sugar
1 1/2 c. shredded Swiss
4 hard cooked eggs
1/2 lb. bacon, crisp cooked, drained, crumbled
3 c. torn leaf lettuce
1 (10 oz.) pkg. frozen peas, thawed
3/4 c. mayonnaise
2 tbsp. sliced scallions

Place Romaine in bottom of large bowl. Sprinkle with salt, pepper, sugar; top with 1 cup of cheese. Layer eggs on top of cheese. Sprinkle with salt. Next, layer in order, half the bacon, the leaf lettuce and the peas.

Spread mayonnaise over top, sealing edges. Cover and chill 24 hours or overnight. Garnish with remaining cheese, bacon, and green onion. Toss before serving. Makes 10-12 servings.