24-Hour Vegetable Salad

Ingredients

• 4 cups torn iceberg lettuce, or other green leafy substance
• 1 cup sliced fresh mushrooms or broccoli flowerets or frozen peas
• 1 cup shredded carrot
• 2 hard-cooked eggs, sliced
• 6 slices bacon, crisp-cooked, drained and crumbled (1/4 lb)
• 3/4 cup shredded cheese (3 ounces)
• 2 green onions, sliced
• 3/4 cup mayonnaise or salad dressing
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon dried dillweed (optional)

Directions

Place green leafy stuff in the bottom of an 8-inch diameter bowl. If desired, sprinkle with salt and pepper. Layer with mushrooms, broccoli or peas and carrots, egg slices and bacon. Top with 1/2 cup of the cheese and the green onions. For dressing, combine mayonaisse, lemon juice and, if desired, dillweed. Spread dressing over top of salad, sealing to the edge of the bowl. Sprinkle with the remaining cheese. Cover and chill for at least 2 hours. Before serving, toss to coat the vegetables. Sprinkle with additional sliced green onion, if desired.