1/2 lb. fresh spinach, torn in bite-size pieces
2 sm. heads iceberg lettuce, torn in bite-size pieces
1/2 c. chopped celery
1 pkg. frozen English peas, thawed
10 green onions, chopped
6 hard-cooked eggs, sliced
1 lb. bacon, cooked and crumbled
1/2 c. sliced water chestnuts
2 c. mayonnaise
1 (8 oz.) carton sour cream
1 pkg. buttermilk salad dressing mix (Ranch)

Layer first 8 ingredients in order listed in a large salad bowl. Combine remaining ingredients; mix well. Spread over top of salad, sealing to edge of bowl. Cover salad tightly, and refrigerate several hours or overnight. Yield: 15 to 20 servings. Large Tupperware bowl is perfect for this.