Molded Salad - cooking recipe

Ingredients

4 heads Boston bibb lettuce
1/2 lb. cheese, cut into julienne strips (Co-Jack, Cheddar, American, your choice)
3/4 lb. ham or salami, cut into julienne strips (your choice)
4 large tomatoes, sliced thin
2 cucumbers, sliced thin
1 Tbsp. shortening
1 small can black olives, sliced

Preparation

Tear up lettuce.
Open and drain black olives.
Using the tablespoon of shortening, grease a large bowl (preferably glass or metal) thoroughly, then line the bowl with plastic wrap.
For best results, tear 2 long sheets of wrap and overlap edge a couple of inches, then line bowl.
Put about 1/4 cup black olives in the center of bowl and press in place.
Starting from edge of bowl, run strips of ham and cheese alternately side by side down to the center of bowl.
Next, line tomatoes the same way and follow with the cucumbers.
Repeat this process again, ham and cheese, then tomatoes, then cucumbers.
Next, fill center with bibb lettuce, pressing into the center as full as you can get it, ending with a mound higher than the bowl.
Cover tightly with plastic wrap and place in refrigerator with a weight on top.
(A large can or a gallon of milk, as long as it's heavy, this will press your salad firmly.)
Keep refrigerated overnight.
When ready to serve, remove from refrigerator and peel off top plastic wrap.