1 c. real mayonnaise salad dressing
1 (8 oz.) bottle French dressing
1 qt. shredded lettuce
1 c. pitted ripe olive slices
1 (12 oz.) can whole kernel corn with sweet peppers, drained
2 c. chopped tomato
1 c. celery slices
1 (8 oz.) can kidney beans, drained
1 (8 oz.) pkg. natural Monterey Jack cheese with jalapeno peppers, shredded
8 crispy cooked bacon slices, crumbled
1 avocado, peeled and sliced

Combine salad dressing and French dressing. Mix well. In 2 1/2 quart serving bowl layer lettuce, olives, corn, tomatoes, celery, and beans. Top with dressing and cheese. Cover and chill. Top with bacon and avocado just before serving.