Overnight Buffet Salad

• 1 bunch spinach
• 1 head red leaf lettuce
• 1 head butter lettuce
• 1 (10 ounce) package frozen peas
• 1 bunch chopped green onion
• 4 -5 hard-boiled eggs, grated
• 1/2 lb bacon, cooked and crumbled
• 2 (1 1/2 ounce) packages ranch dressing mix
• 2 cups mayonnaise
• 1 cup sour cream
• 1 cup plain yogurt

1. Wash spinach and lettuce and spin dry.
2. Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
3. In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
4. In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
5. Spread prepared dressing over entire top of salad, making sure the edges are covered.
6. Cover with plastic wrap and refrigerate overnight.
7. Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

spinach, red leaf, butter lettuce, frozen peas, green onion, eggs, bacon, ranch dressing, mayonnaise, sour cream, plain yogurt

Taken from www.food.com/recipe/overnight-buffet-salad-28055 (may not work)