2 c. torn head lettuce
2 c. curly endive
2 c. Romaine lettuce
6 tbsp. mayonnaise
1 med. red or white onion, sliced
1 1/2 c. drained, cooked peas
1 c. sliced julienne Swiss cheese
6 slices bacon, crisp cooked and crumbled

Place 1/3 of greens in bowl; dot with several tablespoons of mayonnaise. Top with 1/3 of onion slices; sprinkle with sugar, about one teaspoon. Dash 1/4 teaspoon salt and freshly ground pepper; add 1/3 of peas and cheese. Repeat layers, seasoning each. Do not toss. Cover; chill two hours. Just before serving, top with bacon and toss. Serves 6.