Preparation Time: 25-30 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine
In a large salad bowl layer prepared ingredients in 3 layers, first layer of lettuce, then one-third portion onions spread evenly, sprinkle 1 teaspoon of sugar over onions, add one-third portion of peas and one-third portion of Swiss cheese. Repeat layer twice more. Combine yogurt and mayonnaise and spread evenly over top.
Salad may be kept at this point for 24 hours before serving. To serve, toss well to blend ingredients.
NUTRIONAL BREAKDOWN PER SERVING: Calories 126; Fat Grams 6; Carbohydrate Grams 8; Protein Grams 9; Cholesterol Grams 21; Sodium Grams 97.
THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 1; Fat Grams 6; Sodium Points 4; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 2.
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