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THIS RECIPE came from a cookbook compiled by the women of our church in my hometown of Chico, California. It's pretty and tasty. Best of all, it can be put together a couple of hours before serving. When it's time, a simple toss and it's ready. -Cathee Bethel, Philomath, Oregon
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 364 calories, 29 g fat (11 g saturated fat), 52 mg cholesterol, 547 mg sodium, 9 g carbohydrate, 3 g fiber, 16 g protein.
Originally published as Bacon-Swiss Tossed Salad in Reminisce January/February 1999, p45
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Reviewed on Feb. 26, 2011 by cwbuff
Very tasty layered salad. However, to get the amount of dressing shown in the picture, you would have to double or triple the amount given in the recipe, whereas I think it is just right. Also the Swiss cheese, a variety I don't usually like, makes a good balance of flavor with the other ingredients and isn't too "cheesy". The peas don't really need to be thawed, as the chilling time will allow them to thaw before serving. Or you could use petite peas to ensure they defrost in time. Also, I used only 1/2 lb of bacon - you would have to be a bacon-a-holic to want a whole pound!
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