Overnight Spinach Salad For Fifty

• 20 ounces fresh spinach leaves, torn into bite-sized pieces
• 8 hard-boiled eggs, sliced
• 1 lb cooked bacon, crumbled
• 1/2 lb fresh mushrooms, sliced
• 2 heads romaine lettuce, torn into bite-sized pieces
• 3/4 cup chopped red onion
• 16 ounces sour cream
• 2 cups mayonnaise
• 1/2 cup lemon juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded cheddar cheese
• 10 ounces frozen peas, thawed

1. In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
2. In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
3. Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
4. Just before serving, add peas to salad and toss to combine.

fresh spinach leaves, eggs, bacon, fresh mushrooms, red onion, sour cream, mayonnaise, lemon juice, salt, pepper, cheddar cheese, frozen peas

Taken from www.food.com/recipe/overnight-spinach-salad-for-fifty-89513 (may not work)