Ingredients:
- 2 cups torn romaine lettuce
- 2 cups torn head lettuce
- 2 cups torn spinach leaves
- 6 to 8 tablespoons mayonnaise
- 1 medium red onion, thinly sliced
- 3 teaspoons sugar, approximately
- 3/4 teaspoon salt
- ground black pepper, fresh
- 1 1/2 cups cooked drained peas
- 1 cup julienne cut strips Swiss cheese or Cheddar
- 6 slices bacon, cooked until crisp, crumbled
Preparation:
Place 1/3 of the greens into a large salad bowl. Dot lettuce layer with about 2 to 3 tablespoons of the mayonnaise. Top with 1/3 of the onion slices; sprinkle with about 1 teaspoon of sugar and 1/4 teaspoon of the salt and a little pepper. Add 1/3 of the cooked peas and cheese. Repeat layers of lettuce, mayonnaise, onion, seasonings, peas, and cheese. Cover and chill for 2 to 3 hours. Just before serving, top with the bacon and toss.Serves 6 to 8.
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