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Swiss Layered Salad Recipe
|Mayonnaise||1 Cup (16 tbs) (Purchased Or Homemade)|
|Dijon mustard||4 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Iceberg lettuce head||1 Large|
|Red onion||1 Small|
|Swiss cheese||8 Ounce|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Bacon strip||6 , crisply cooked and crumbled|
Serving size: Complete recipe
Calories 3029 Calories from Fat 2312
% Daily Value*
Total Fat 259 g397.8%
Saturated Fat 64.2 g320.9%
Trans Fat 0 g
Cholesterol 383.5 mg
Sodium 3557.7 mg148.2%
Total Carbohydrates 82 g27.3%
Dietary Fiber 20.2 g80.9%
Sugars 39.6 g
Protein 89 g178.3%
Vitamin A 199.6% Vitamin C 110.3%
Calcium 195.1% Iron 37.3%
*Based on a 2000 Calorie diet
Insert slicing disc.
Shred lettuce; set aside.
Slice onion; set aside separately.
Change to shredding disc.
Place half the lettuce in a wide salad bowl that holds at least 4 quarts.
Top with half the peas, then half the cheese.
Spread half the dressing evenly over cheese; cover with half the onion slices and sprinkle evenly with 1 teaspoon of the sugar.
Repeat layering with remaining lettuce, peas, cheese, dressing, onion, and sugar.
Cover and refrigerate for at least 2 hours or until next day-Just before serving, sprinkle bacon evenly over top of salad.
Lift out each serving with a spoon and fork, digging all the way to the bottom of the bowl.