Swiss Layered Salad
|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|
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.
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.