Thoroughly rinse the lettuce. Remove the core of the lettuce and any wilted outer leaves. Cut the head of lettuce in half, then cut both pieces in half again to create 4 wedges. Set each wedge on a plate and set aside.
Heat the frozen peas in the microwave until cooked according to package directions. Rinse under cold water.
Prepare the creamy dressing by combing the French and ranch dressings. Stir well.
Over each lettuce wedge, drizzle some of the creamy French dressing, reserving some of the dressing for later. The dressing will help the other ingredients stick to the lettuce. Like a creamy, delicious glue.
Sprinkle a portion of peas and carrots over the lettuce (about 1 tablespoon each).
Scatter some of the crumbled eggs and Cooper Cheese over the top.
Drizzle with more dressing, add a dash of cracked black pepper and dig in!