Layered Salad Deluxe

• 1 lb. fresh spinach, torn
• 1 medium head lettuce, torn
• 6 hard-cooked eggs, sliced
• 1 lb. bacon, cooked and crumbled
• 1 (8 oz.) can water chestnuts, drained and sliced
• 1 (10 oz.) pkg. frozen English peas, thawed
• 1 c. salad dressing or mayonnaise
• 1/2 c. sour cream
• 1/2 (0.4 oz.) pkg. buttermilk mayonnaise dressing mix
• chopped fresh parsley (optional)

1. Layer first 6 ingredients in order listed in a large salad bowl.
2. Combine salad dressing, sour cream and dressing mix; mix well.
3. Spread over top of vegetables, sealing to edge of bowl. Garnish with chopped parsley, if desired. Cover tightly and refrigerate several hours or overnight.
4. Toss gently before serving.
5. Yield:
6. 12 to 15 servings.

fresh spinach, head lettuce, eggs, bacon, water chestnuts, salad dressing, sour cream, buttermilk mayonnaise, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481104 (may not work)