Honey-Mustard Dressing

• 3/4 c. olive or vegetable oil
• 1/4 c. lemon juice
• 1 Tbsp. honey
• 1 tsp. prepared mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 head lettuce
• 1 pkg. spinach
• 3/4 c. sweet onion, thinly sliced
• 1 c. celery, chopped
• 2 cans water chestnuts, drained
• grated cheese (sharp or mild)
• 1 large pkg. frozen peas, thawed
• 3 shredded carrots
• 1/2 to 1 c. Parmesan cheese
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1 Tbsp. pepper
• 1/2 lb. bacon, cooked and broken
• 2 or 3 hard-boiled eggs, broken

1. Refrigerate overnight.
2. Just before serving, sprinkle the following on top:

olive, lemon juice, honey, mustard, salt, pepper, head lettuce, spinach, sweet onion, celery, water chestnuts, grated cheese, frozen peas, carrots, parmesan cheese, sugar, salt, pepper, bacon, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506438 (may not work)