Lion House Buffet Salad

1 small head iceberg lettuce
1 small head romaine lettuce
2 large tomatoes, diced
2 avocados, diced
1/4 cup chopped green onion
4 hard-cooked eggs, peeled and sliced
1/2 pound bacon, cooked crisp and crumbled
6 slices American processed cheese, sliced into thin strips
1/2 cup sliced black olives
1 cup Italian salad dressing

Wash lettuces and tear into bite-sized pieces into a large bowl. Add tomatoes, avocados, green onion, eggs, bacon, cheese, and olives. Keep chilled until ready to serve. Just before serving, add dressing and toss lightly to combine. Makes 8 to 10 servings.