Layered Spinach-Lettuce Salad

• 1/2 lb fresh spinach, torn into bite-size pieces
• 2 small head iceberg lettuce, torn into bite-size pieces
• 1/2 cup chopped celery
• 1 (17 ounce) can English peas, drained (or equivalent amount frozen peas, thawed)
• 10 green onions, chopped
• 6 hard-cooked eggs, sliced
• 1 lb bacon, cooked and crumbled
• 1/2 cup sliced water chestnuts
• 2 cups mayonnaise
• 1 (8 ounce) container sour cream
• 1 (1/2 ounce) package buttermilk salad dressing mix

1. Layer the first 8 ingredients in the order listed in a large salad bowl or trifle bowl.
2. Combine the remaining ingredients; blend well.
3. Spread over the top of the salad, sealing to edge of bowl.
4. Cover salad tightly, and refrigerate for several hours or overnight.

fresh spinach, head iceberg lettuce, celery, english peas, green onions, eggs, bacon, water chestnuts, mayonnaise, sour cream, buttermilk salad dressing

Taken from www.food.com/recipe/layered-spinach-lettuce-salad-372025 (may not work)