1 head iceberg lettuce, cut into 1 1/2-inch cubes
4 hard-boiled extra large eggs, cut into 1/8-inch slices
3/4 c. thinly sliced boiler onions (small onions)
1/2 c. sliced salad olives or pimento green olives
3/4 c. mayonnaise
1/4 c. bottled French dressing

In a large bowl, combine lettuce, half the eggs, half the onions and half the olives. Garnish with remaining eggs, onions and olives. Cover and chill.

In a small bowl, mix mayonnaise and dressing until blended. Drizzle over salad.