Layered Spinach-Lettuce Salad - cooking recipe

Ingredients

1/2 lb fresh spinach, torn into bite-size pieces
2 small head iceberg lettuce, torn into bite-size pieces
1/2 cup chopped celery
1 (17 ounce) can English peas, drained (or equivalent amount frozen peas, thawed)
10 green onions, chopped
6 hard-cooked eggs, sliced
1 lb bacon, cooked and crumbled
1/2 cup sliced water chestnuts
2 cups mayonnaise
1 (8 ounce) container sour cream
1 (1/2 ounce) package buttermilk salad dressing mix

Preparation

Layer the first 8 ingredients in the order listed in a large salad bowl or trifle bowl.
Combine the remaining ingredients; blend well.
Spread over the top of the salad, sealing to edge of bowl.
Cover salad tightly, and refrigerate for several hours or overnight.