This recipe must be prepared 12 to 24 hours in advance.

1 1/2 lbs. fresh spinach, washed and dried
8 hard boiled eggs
1 lb. lean bacon
2 c. mayonnaise
2 c. sour cream
1/2 c. strained lemon juice
1 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 lb. mushrooms, thinly sliced
1 head Romaine lettuce, shredded
3/4 c. finely chopped red onion
1/2 c. coarsely grated cheese (Cheddar, Feta, etc.)
1 (10 oz.) pkg. frozen peas, thawed

Cut off stems from spinach and coarsely chop. Fry bacon until crisp. Drain on paper toweling and crumble. To make the dressing combine the mayonnaise and sour cream in a bowl, and whisk lightly until well blended. Add lemon juice, salt and pepper, mix thoroughly. In a large deep salad bowl arrange the ingredients in the following layers: Chopped spinach, sliced eggs, bacon, mushrooms, Romaine lettuce, and red onion.

Pour the dressing over the top - but do not mix. Sprinkle the cheese all over. Cover with plastic wrap and refrigerate at least 12 hours but no more than 24. Remove from refrigerator 1 hour before serving. Sprinkle thawed peas on top of salad, toss to coat with dressing.