Begin by cutting the Swiss cheese into small, bite-sized cubes. Place frozen peas in a bowl and run warm water over them for about 5 minutes until thawed, then drain.

Dice the green onions finely and chop the iceberg lettuce into small squares, rinsing and gently drying them.

In a bowl, combine mayonnaise, Miracle Whip, and sugar. Whisk until the mixture is smooth and creamy.

In a large bowl, combine Swiss cheese, thawed peas, diced green onions, and chopped lettuce. Pour the dressing over and toss gently.

Transfer the salad to an airtight container and refrigerate for at least 2 hours or overnight.

Just before serving, toss the salad again and sprinkle bacon bits on top.