Also called seven-layer salad, this showed up at a lot of our (indoor) summer celebrations. Straight from the 1960s, it’s too high in calories and cholesterol to be a good-for-you vegetable salad. But’s it’s delicious.

• 1 head iceberg lettuce, torn into bite-sized pieces
• ½ head romaine lettuce, torn into bite-sized pieces
• 6 hard boiled eggs, sliced
• 1 box frozen peas
• 1 pound bacon, cooked and crumbled
• 2 cups Swiss cheese, shredded
• 1 cup mayonnaise
• Green onions, sliced as garnish
• Paprika

In large glass bowl or trifle dish, layer from bottom: 3 cups lettuce; eggs (stand some on end around the edge of dish to decorate); peas; remaining lettuce; bacon; cheese; and mayonnaise, spreading the mayonnaise to the edges to seal. Cover tightly with plastic wrap and chill 24 hours or overnight. Garnish with sliced green onions and paprika. Makes 12-15 servings.

Whatever you do, do NOT add tomatoes to the layers before chilling. Tomatoes that spend any time in the refrigerator become mushy and sad. If you want tomatoes on this salad, fine with us, but add them to the top before serving.