Vegetable Salad - cooking recipe

Ingredients

16 oz. can small petite green peas
16 oz. can white corn
16 oz. can French-cut green beans
1 small can pimiento
1 c. chopped celery
1 green pepper, chopped
3 to 4 green onions, sliced
1/2 c. sugar
1/2 c. wine vinegar
1/2 c. oil
1 c. mayonnaise
1 c. sour cream
1 Tbsp. Dijon mustard
1 Tbsp. fresh chopped or 2 tsp. dried dillweed
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. white pepper
1/2 small head red cabbage (about 1/2 lb.), chopped
1/2 lb. fresh mushrooms, sliced
1/4 lb. spinach, cleaned and torn into pieces
1 medium Spanish onion, coarsely chopped
2 c. frozen green peas, thawed
4 oz. Cheddar cheese, shredded (1 c.)
4 slices bacon, cooked and crumbled

Preparation

In bowl, combine first seven ingredients.
In 10-cup clear bowl, layer cabbage, mushrooms, spinach, onion and peas.
Spread on dressing; top with cheese and bacon.
May be refrigerated up to 8 hours.