Swiss Layered Salad Recipe


Cooking Time2 Hr 0 MinDifficulty LevelEasy


 Mayonnaise1 Cup (16 tbs) (Purchased Or Homemade)
 Dijon mustard4 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Iceberg lettuce head1 Large
 Red onion1 Small
 Swiss cheese8 Ounce
 Frozen peas10 Ounce, thawed (1 Package)
 Sugar2 Teaspoon
 Bacon strip6 , crisply cooked and crumbled

Nutrition Facts

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


In a bowl, stir together mayonnaise, mustard, nutmeg, and salt; set aside.
Insert slicing disc.
Shred lettuce; set aside.
Slice onion; set aside separately.
Change to shredding disc.
Shred cheese.
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.