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Stir up dressing in small bowl.
For the pickled onions, combine onions, vinegar, sugar, salt and pepper.
For the salad, preheat oven to 400˚F, bake bacon on slotted pan and bake to very crisp, remove, drain and cool to handle, then coarsely chop.
Quarter the hard-boiled eggs lengthwise. In a bowl, combine with scallions.
Halve the meats and cut into ¾- to 1-inch strips. Slice cheese to match strips in similar size and shape to the meats.
Core the iceberg lettuce by knocking core-side down on counter and removing, then slice the lettuce heads into slabs, then quarter the slabs and arrange on large cutting board or platter. Season with salt and pepper and spoon dressing evenly over. Then arrange in stripes across the bed of lettuce: bacon, turkey, tomatoes, Swiss, ham, eggs and scallions, blue cheese, beef, provolone, and giardiniera. Top salad with the pickled onions and serve.