This ‘Combination Salad’ is one that, no doubt, many of you have made a version of if you are from the South.

In the days when there were cafeterias in Charleston and other parts of South Carolina, it was served all year long.

My husband Chuck loves this salad, If you can please him, you can please anyone!

We made this in the summer when it is too hot to turn on the stove. We made it the night before as it was so much better when the flavors were allowed to blend.

We served it in a large flat-sided crystal bowl, like a trifle bowl, so that the layers could be seen from the outside.

We each had a crystal salad plate, crystal salad bowl, a linen napkin with a silver napkin ring, stemmed crystal glass and silver luncheon fork in a pattern I still use today.

This pattern is one of my favorites and was made in the 1880s by Gorham.

If you like silver, look up Luxembourg by Gorham as you may want to begin a collection of this beautiful pattern.

Now, on to the recipe!

Wash, dry and chop an entire head of iceberg and set aside.

Drain 2 cans of Leseur peas and set aside

Chop two large , vine ripe tomato into bite size chunks- salt and set aside

Chop a double handful of cooked shrimp or chicken breast and set aside

Chop 6 hard boiled eggs and set aside

Chop 1 peeled, seeded long English cucumber, salt and set aside on paper towels

Chop 1/2 cup red onion and set aside

Chop 1/2 cup green onion, tops, too

Chop 12 strips cooked bacon to bite size

Grate with a box grater 2 cups extra sharp cheddar and set aside

The dressing was from my grandmother.

2 cups mayo - must be Dukes.

2 tbs Dijon mustard

2 tbs red wine vinegar

1/2 cup tiny capers

1/2 tsp black pepper

Mix together and set aside

Beginning with the lettuce, alternate ingredients, ending with a layer of cheese. Pour all of the dressing over the top and add a little more black pepper.

Cover tightly with plastic wrap and place in the refrigerator overnight.

This is perfect with small toasts made of French bread smeared with a layer of softened cream cheese studded with a few capers or a curl of lemon rind.

This recipe will wow your luncheon guests as you remain cool and collected even on the hottest summer day.