Bacon-Swiss Tossed Salad
Total TimePrep: 10 min. + chilling
I have been searching for this recipe for the last few years. Originally it was made here by a recipe from a Church cookbook from Illinois back in the 1970's. It is fantastic! It should be made the night before so all the flavors can marinate together. I used thinly sliced red onion in limited amounts, the poster was right, cut the bacon by 1/2. However, I also toss petite frozen peas into a bit of water and cook for a short time to give them the fresh taste rather than a raw taste. I do drain and dry them before adding. To the 1/2 cup of mayo mentioned, PLEASE use Miracle Whip & add 3 Tablespoons whole milk to it, stir, & drizzle over the recipe. When covered and refrigerated overnight all the veggies give off enough liquid. I add the final layer of chopped, cooked bacon just before serving. Using iceberg lettuce is a must as other greens will collapse overnight. This is our favorite "go to anytime" salad...only the recipe was misplaced. Yes, as mentioned Swiss cheese is the right one for this salad. Please try it, you'll love it.
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!