ogin to our website and give this salad a try. It would make the perfect side salad to any upcoming barbecues and parties. Hope you enjoy :)
Layered Garden Salad with Bacon, Swiss and Peas
2 heads iceberg or romaine lettuce
1 lb. bacon, cooked and crumbled
1 cup green onions, sliced
1 lb. frozen peas, thawed
1/2-3/4 cup swiss cheese, sliced or cubed small
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp. black pepper
1/2 tsp. salt (or to taste)
1 Tbs. sugar
2 tsp. white vinegar
Take the frozen peas from the freezer and let them thaw on the counter, and then drain any excess water from the peas. On a cutting board, chop the lettuce and set aside. Slice the green onions, swiss cheese and also set aside while you cook the bacon. In a large saute pan, place the strips of bacon. Cook on medium-high heat until both sides of the bacon are browned and crispy. Once the bacon is cooked, remove from the grease and place on a paper towel to drain slightly. Let the bacon cool for a minute while you make the dressing and then crumble when ready to prepare the salad.
For the dressing, put all of the ingredients in a small bowl and whisk until smooth. To layer the salad, place half of the lettuce on the bottom of the bowl. Smear a thin layer of the dressing over the lettuce. Sprinkle on top half of the bacon, the sliced cheese, half of the peas and half of the onions. On top of these ingredients, add the rest of the lettuce and then top again with the rest of the dressing spread over the top of the salad. Top the salad with the remaining peas, cheese, bacon and green onions. If not serving right away, put some saran wrap over the salad and keep in the fridge until ready to serve. Serve the salad cold for best flavor.