Make-Ahead Layered Salad

• 1 lb. fresh spinach, torn
• 1 small head red leaf lettuce
• 1 (8 oz.) carton sour cream
• 1 c. mayonnaise
• 1 (1.18 oz.) pkg. creamy Italian salad dressing mix
• 2 hard-boiled eggs, sliced
• 1 (10 oz.) pkg. frozen English peas, thawed
• 1/2 c. chopped green onion
• 6 slices bacon, cooked and crumbled
• chopped green onion and crumbled crisp bacon for garnish

1. Combine spinach and lettuce; place half of salad greens in large clear glass salad bowl.
2. Combine sour cream, mayonnaise and salad dressing mix; stir well and spread half of mixture evenly over salad greens.
3. Layer (in order) the egg slices, peas, 1/2 cup green onion, 6 slices crumbled bacon and remaining salad greens. Spread remaining sour cream mixture over top, sealing to edge of bowl.
4. Cover and chill overnight.
5. Garnish with additional onion and bacon.
6. Yield:
7. 8 to 10 servings.

fresh spinach, red leaf, sour cream, mayonnaise, italian salad dressing, eggs, green onion, bacon, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214847 (may not work)