Tear up all 3 lettuc types into small, bite-sized chunks.
Slice onion into rounds. Crumble bacon. Grate swiss cheese.
Beginning with the iceberg, then romaine, then bibb, layer the types of lettuce. Layer with some onions, some bacon crumbles, some cheese, and then dab amounts of mayo.
Repeat layers until you reach the top of whatever large salad bowl you are using. Finish with the mayo and remaining cheese.
Chill.
When ready to serve, mix all together until mayo is evenly distributed.
Serving
Suggestions
Will keep in fridge for up to 2-3 days after.
Originally Submitted
10/27/2011
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