Layered Salad(Makes 10 To 12 Servings)

• 1 small head lettuce, torn into bite-size pieces
• 1 (17 oz.) can tiny peas, drained or 1 (10 oz.) frozen peas, thawed
• 1/2 lb. bacon, cooked, drained and crumbled
• 2 Tbsp. sugar
• 1 small sour cream
• 1 bunch fresh spinach, torn into bite-size pieces
• 1 can water chestnuts, sliced and drained
• 1/2 c. red onions, sliced thin
• 4 hard-boiled eggs, sliced
• salt and pepper to taste
• 1 c. mayonnaise
• 1 c. Parmesan cheese, grated

1. Place lettuce and spinach in the bottom of a large salad bowl. Top with peas, water chestnuts, onion, crumbled bacon and two sliced hard-boiled eggs.
2. Sprinkle with salt, then pepper as desired.
3. Combine mayonnaise and sour cream, stirring well. Spread mayonnaise mixture over salad to seal tightly.
4. Sprinkle with cheese, then sugar.
5. Garnish with remaining 2 hard-boiled egg slices.
6. Chill 8 hours or overnight.

head lettuce, tiny peas, bacon, sugar, sour cream, fresh spinach, water chestnuts, red onions, eggs, salt, mayonnaise, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906054 (may not work)