Overnight Buffet Salad

• 1 bag fresh spinach
• 1 head iceberg lettuce
• 1 (10 oz.) pkg. frozen peas
• 1/3 c. chopped green onion
• 4 hard-cooked eggs, finely chopped
• 1/2 lb. bacon, cooked and crumbled
• 1 (1.5 oz.) double package Ranch salad dressing mix
• 2 c. mayonnaise
• 1/2 pt. sour cream
• 1/2 pt. plain yogurt
• tomato wedges
• green pepper slices
• ripe olives

1. Wash spinach and lettuce.
2. Tear into small pieces (make sure all pieces are dry and crisp).
3. In 13 x9-inch baking dish layer half the spinach, lettuce, peas, onion, eggs and bacon.
4. Repeat layers.
5. In small bowl mix mayonnaise, dry salad dressing mix, sour cream and yogurt.
6. Spread on top of salad, making sure edges are covered.
7. Cover with plastic wrap and refrigerate overnight.

fresh spinach, frozen peas, green onion, eggs, bacon, salad dressing, mayonnaise, sour cream, plain yogurt, tomato wedges, green pepper, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182174 (may not work)