Prep 20 mins
Cook 0 mins
On Easter of 2000, this Salad rocked our family luncheon like a hurricane. It took forever for me to track down the recipe because I hadn't been paying that much attention to the food...I was the designated egg-hider! But I loved it, and remembered it, and when Benette stopped feeling up to cooking I took over the responsibility of salad-maker!
- 1 head iceberg lettuce
- 1 bunch green onion
- 4 -5 stalks celery, thinly sliced
- 1 (10 ounce) box frozen peas
- 1 -1 1⁄2 cup swiss cheese (I like to use lots of cheese)
- 8 slices thickly sliced bacon (the cheap stuff just dosen't crumble and leaves you with too much fat)
- 1 cup sour cream
- 1 cup Hellmann's mayonnaise
- Cook the bacon until crunchy, drain and crumble into bacon bits.
- Wash, dry, and chop the lettuce and celery.
- Slice the green onions into tiny rings leaving out the white stalk.
- In small bowl mix the sourcream and mayonnaise until well blended and smooth.
- In large glass bowl layer lettuce, then celery, then frozen peas, then green onions.
- Top with mayonnaise mixture, followed by swiss cheese and crumbled bacon pieces.
- This salad should be made ahead of time to insure that the flavors have a chance to mingle and the peas thaw. Sometimes I do it over night but it can be done in as short as 3 hours if you soak the peas in water before adding them.
WOW. What a great salad! I have made Layered Salad before, but never with Swiss Cheese. Also, the topping was a little different from my recipe. I loved these changes. I will be swapping my recipe for this one! I used Best Foods Mayonnaise, instead of Hellmann's, other than that, I followed the recipe exactly as stated.