Before we begin, you’ll notice in many restaurants, when you order nachos, there’s an empty circle of just plate in the center for placing the condiment cups for table service. I do this, too. It just looks naughty. So, as you layer your tray, be sure to leave a circle about the diameter of your condiment cups (non-melting since the plate will be hot) in the center if you plan to serve your plate with the little bowls o condimenty bliss (plus, psychologically, it makes the plate of food look taller).

Layer accordingly:

Bottom:

2 cups cold, shredded iceberg lettuce

Consider: shredded cabbage slaw

+ Cooked meat over lettuce

1/2 cup chopped corned beef

1/2 cup chopped ham

1/2 cup spicy hamburger meat

Consider: pepperoni, chicken, andouille, italian sausage, linguica

+ Cheese over meat

1/4 cup mozzarella cheese

1/4 Tbsp cheddar cheese, shredded

Consider: bleu cheese, sharp cheddar, feta

+ Veggies over cheese

1/2 cup chopped, fresh tomatoes

1/4 cup chopped yellow onion

8 jalapeno slices

8 sliced black olives

Consider: green olives, green pepper, banana peppers, green onions, toasted garlic

You’ll place the platter under broil on high for 3 minutes, or until cheese begins to bubble.

Note: These three broiler minutes are not the time to make a quick phone call or try to check what’s happening on Bravo television. This is not the time to pluck chin hairs. This is not the time to look in the mirror and practice your pirate faces. You need to stick close to the oven and check, check, check every 20-30 seconds to make sure your cheese is melting, but not burning.

A few seconds is the difference between chewy, melty cheese, and CheeseMothra, the burned menace who flew too close to the flame and has now devoured your lunch.

Once your platter comes out of the oven, consider condiments:

Condiments are optional, but I like:

1/4 cup fresh salsa

1/4 cup fresh guacamole

1/4 cup full-fat sour cream

Pasted from <http://yourlighterside.com/2011/08/recipe-low-carb-macho-nacho-salad/>