3 cups torn romaine lettuce
1 and 1/2 cups shredded swiss cheese
4 hard cooked eggs, sliced
1/2 pound bacon, crisp, crumble
3 cups torn head lettuce
One 10 oz frozen peas, thrawed
3/4 cup mayonaise
2 tbsp green onions with tops
salt
pepper
sugar
Place romaine in bottom of large bowl, sprinkle lightly with salt, pepper, and sugar. Top with 1 cup of cheese. Layer eggs, 1/2 of the bacon, head lettuce and the peas. Spread mayonaise over the top sealing the edge of bowl. Cover and chill 24 hours or over night. Garnish with remaining cheese, bacon and green onions. Toss before serving.