24-hour Vegetable Salad I Recipe from Switzerland and USA

Ingredients

• 6 cups of iceberg lettuce , romaine , leaf lettuce , bibb lettuce or spinach
• sugar
• 1 (10 oz (283 g)) package of frozen peas , thawed or 2 cups of sliced fresh cauliflower , broccoli , zucchini , carrots , mushrooms , or canned water chestnuts , drained and sliced
• 4 hard-cooked eggs , sliced
• 0.5 lb (227 g) of bacon , crisp-cooked, drained and crumbled
• 1.5 cups of shredded swiss , American, cheddar , colby , monterey jack or brick cheese (6 oz (170 g))
• 0.75 cup of mayonnaise or salad dressing
• 1.5 tsp of lemon juice
• 1 tsp of paprika
• 0.13 tsp of ground red pepper
• 2 tbsp of sliced green onion