24-Hour Vegetable Salad

4 cups torn iceberg lettuce, romaine, leaf lettuce, Bibb lettuce or fresh spinach

1 cup sliced fresh mushroom or broccoli flowerets, or 1 cup frozen peas

1 cup shredded carrot

6 slices bacon, crisp-cooked,drained and crumbled(1/4 pound)

3/4 cup shredded Swiss, American, or cheddar cheese (3 ounces)

2 green onions sliced

3/4 cup mayonnaise or salad dressing

1 1/2 teaspoon lemon juice

1/2 teaspoon dried dillweed (optional)

Place lettuce or spinach in the bottom of a bowl., about 8 inches in a diameter. If desired, sprinkle with salt and pepper.

Layer mushrooms, broccoli, or peas atop.

Then layer carrots.

Arrange egg slices and bacon over vegetables.

Top with 1/2 cup of the cheese and the green onions.

For dressing, combine mayonaise, lemon juice,and, if desired, dillweed.

Spread dressing over the top of salas, sealing the edge of bowl.

Sprinkle with remaining cheese.

Cover and chill for 2 to 24 hours. Before serving, toss to coat the vegetables.

Sprinkle with additional sliced green onion, if desired.

Makes 6 to 8 side-dish servings.