Sara Salad

2 large heads of Romaine lettuce
1 pkg. frozen petite peas (store brand)
Mayonnaise (I use Hellman’s)
1 medium onion sliced (I use Bermuda for color and flavor)
10 slices of deli Swiss cheese (or grated swiss, if available)
1 lb. bacon, cooked and crumbled
Sugar
Salt
Pepper

Wash and dry lettuce. Place 1/3 of lettuce in bowl.
Dot with a teaspoon of mayo at 12-2-4-6-8-10 on imaginary clock .
Place 1/3 of onions over lettuce.
Sprinkle with 1 tbsp. of sugar.
Add dash of salt and pepper.
Add 1/3 of the peas.
Add one third of the chesse.
I cut the chesse into 1/3 inch slices, and peel them apart.

Repeat for 3 layers.
DO NOT TOSS!!
Cover and chill at least two hours. Best if done the night before.

Place cooked bacon in plastic baggie.
Crumble when chilled.
I put the bacon on top of the plastic wrap and put them together in the refrigerator. I have forgotten the bacon, and it is the best part!
Just before serving top with bacon and toss.


Chris McManama-From Forum Feasts Cookbook