1 head lettuce
3/4-1 lb. fresh spinach
6 hard boiled eggs sliced
1 bunch green onions, sliced
4 tomatoes diced
8 oz. grated cheese
10 oz. frozen peas slightly thawed
1 lb. precooked bacon, crisp and crumbled
Wash lettuce and spinach. (Dry well.) Slightly thaw peas. Cut onions and use the green tops. In a large glass bowl, layer ingredients in orders. Do not mix. Cover and refrigerate while you make the dressing. Makes 8 serving.
Dressing
1 1/2 c. mayo
1 c. sour cream
Hidden Valley Dressing mix
Mix until creamy, Spread over vegetables and eggs like icing on a cake. Cover and refrigerate overnight. Before serving add bacon bits.
From Ann's Recipe Box
