Springtime Layered Spinach Salad - cooking recipe

Ingredients

1/2 head iceberg lettuce
1 (10 ounce) bag fresh spinach
4 hardboiled egg, chopped
1 bunch chopped green onion (tops too)
1 lb crisp cooked bacon, crumbled
1 (10 ounce) package frozen peas, thawed
2 teaspoons sugar
salt and pepper
1 cup grated swiss cheese
1 (7 ounce) can water chestnuts, sliced
1 large tomatoes, chopped
Dressing
1 1/2 cups sour cream
1 1/2 cups mayonnaise

Preparation

Wash, drain and tear lettuce and spinach into small pieces.
In a 10 x 13 inch glass baking dish, layer 1/2 lettuce, spinach, tomatoes, water chestnuts, eggs, onions, bacon and peas.
Sprinkle with one teaspoon of sugar and salt and pepper to taste.
\"Frost\" with 1/2 the dressing mixture.
Repeat the layers and top with the Swiss Cheese.
Cover with plastic wrap and refrigerate overnight (at least 10 hours) and serve by cutting into squares.
Note: salad stays fresh for 3 or more days when refrigerated properly.