2 c. torn head lettuce
2 c. torn curly endive
2 c. torn Romaine leaves
6 tbsp. mayonnaise (I use more)
1 med. red onion, thinly sliced
1 1/2 c. frozen peas, thawed
1 c. Swiss cheese, cut in sm. strips
6 slices bacon, cooked crisp and crumbled

Place 1/3 of the greens in large salad bowl. Dot with 1/3 of the mayonnaise. Top with 1/3 of the onion slices. Sprinkle with salt and pepper. Add 1/3 of the peas and cheese. Repeat layers, seasoning each. Do not toss. Cover and chill for 2 hours. Just before serving, top with bacon and toss.