Layered Spinach Salad

• 2 hard-cooked eggs, chopped
• 10 slices bacon, cooked and crumbled
• 1 (10 oz.) pkg. frozen green peas, thawed
• 1/4 tsp. lemon pepper seasoning
• 1/2 c. freshly grated Romano cheese (optional)
• 1 lb. fresh spinach
• 5 green onions, sliced
• 1 (8 oz.) carton sour cream
• 1 c. mayonnaise
• 1/8 tsp. garlic powder

1. Tear spinach into bite size pieces.
2. Layer spinach, eggs, bacon, green onions and peas in a large deep bowl.
3. Combine with sour cream, mayonnaise (or salad dressing) and seasonings, stirring well.
4. Spoon evenly over peas, sealing to edge of bowl. Sprinkle with cheese, if desired.
5. Cover tightly; chill for 8 hours.
6. Toss gently before serving.
7. Serves 8.

eggs, bacon, frozen green peas, lemon pepper, freshly grated romano cheese, fresh spinach, green onions, sour cream, mayonnaise, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289476 (may not work)