Twenty-four Hour Vegetable Salad

Ingredients

1 package (10 ounce) frozen peas, thawed
2 large heads lettuce, torn
1 large onion, sliced and separated in rings
salt and pepper to taste
2 tablespoons sugar
1 1/2 cups mayonnaise
3/4 cup grated Parmesan cheese
6 Roberts Eggs, hard-cooked and sliced
18 pimento-stuffed olives, sliced
12 cherry tomatoes, quartered

Preparation

Cook peas according to package directions; drain. Arrange lettuce in a 9 x 13 x 2 inch baking dish; place onion rings and cooked peas over lettuce; sprinkle with salt, pepper and sugar. Top with mayonnaise and grated Parmesan cheese. Garnish with sliced hard-cooked eggs, sliced olives and quartered cherry tomatoes. Cover tightly and refrigerate 24 hours.

Recipe Contributed By: Felicia Schrier Lincoln, Nebraska

Yield: 10 to 12 servings