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Cook the bacon slices in a large skillet over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, and once cooled, crumble into small pieces. Set aside.

In a large mixing bowl, combine the chopped iceberg lettuce, chopped green onions, diced Swiss cheese, and thawed green peas. Gently toss to distribute the ingredients evenly.

In a separate medium bowl, whisk together the mayonnaise, granulated sugar, white vinegar, salt, and black pepper until smooth and well combined.

Pour the prepared dressing over the salad ingredients in the large mixing bowl. Add the crumbled bacon.

Gently fold all the ingredients together until the salad is thoroughly coated with the dressing. Ensure all components are evenly distributed.

Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and develop.

Before serving, give the salad a final gentle toss. Serve chilled.


Cook the bacon slices in a large skillet over medium heat until crispy. Remove the bacon from the skillet, drain on paper towels, and once cooled, crumble into small pieces. Set aside.

In a large mixing bowl, combine the chopped iceberg lettuce, chopped green onions, diced Swiss cheese, and thawed green peas. Gently toss to distribute the ingredients evenly.

In a separate medium bowl, whisk together the mayonnaise, granulated sugar, white vinegar, salt, and black pepper until smooth and well combined.

Pour the prepared dressing over the salad ingredients in the large mixing bowl. Add the crumbled bacon.

Gently fold all the ingredients together until the salad is thoroughly coated with the dressing. Ensure all components are evenly distributed.

Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and develop.

Before serving, give the salad a final gentle toss. Serve chilled.
