Overnight Spinach Salad For Fifty - cooking recipe

Ingredients

20 ounces fresh spinach leaves, torn into bite-sized pieces
8 hard-boiled eggs, sliced
1 lb cooked bacon, crumbled
1/2 lb fresh mushrooms, sliced
2 heads romaine lettuce, torn into bite-sized pieces
3/4 cup chopped red onion
16 ounces sour cream
2 cups mayonnaise
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
10 ounces frozen peas, thawed

Preparation

In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
Just before serving, add peas to salad and toss to combine.