This salad is simple and beautiful.  It can be made ahead of time which is always great when dinner rolls around.  This is also a fantastic dish to take to potlucks and luncheons.

Ingredients

• 2 heads Iceberg Lettuce, Chopped
• 8 ounces, Baby Spinach
• Salt And Pepper, to taste
• 8 whole Hard Boiled Eggs, Chopped
• 16 ounces, weight Bacon, Cooked And Chopped
• 4 whole Tomatoes, Chopped (optional)
• 1 bunch Green Onions, Thinly Sliced
• 1/2 cup Mozzarella Cheese, Grated
• 1/2 cup Cheddar Cheese, Grated
• 15-20 Baby Carrots, Chopped
• 1 Large Cucumber, Sliced

Directions

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of cheese.
Use your favorite dressing or make your own. Pour over the top of the cheese and spread to cover, bringing dressing all the way out to the edges of the bowl.

Cover and refrigerate for up to 8 hours. Toss just before serving.

*Note I did not pour the dressing on the salad because I knew that my family of four would not finish it.  You can serve the dressing on the side or layer it on the top.

Recipe from Pioneer Woman and then changed by Family Favorites