Springtime Layered Spinach Salad

• 1/2 head iceberg lettuce
• 1 (10 ounce) bag fresh spinach
• 4 hardboiled egg, chopped
• 1 bunch chopped green onion (tops too)
• 1 lb crisp cooked bacon, crumbled
• 1 (10 ounce) package frozen peas, thawed
• 2 teaspoons sugar
• salt and pepper
• 1 cup grated swiss cheese
• 1 (7 ounce) can water chestnuts, sliced
• 1 large tomatoes, chopped
• Dressing
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise

1. Wash, drain and tear lettuce and spinach into small pieces.
2. In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
3. Sprinkle with one teaspoon of sugar and salt and pepper to taste.
4. "Frost" with 1/2 the dressing mixture.
5. Repeat the layers and top with the Swiss Cheese.
6. Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
7. Note: salad stays fresh for 3 or more days when refrigerated properly.

fresh spinach, egg, green onion, bacon, frozen peas, sugar, salt, swiss cheese, water chestnuts, tomatoes, dressing, sour cream, mayonnaise

Taken from www.food.com/recipe/springtime-layered-spinach-salad-115353 (may not work)