1/2 c. Kraft grated Romano cheese
3 crisp cooked bacon slices, crumbled (I use more!)
1 1/2 qt. torn fresh spinach
2 c. fresh mushrooms, slices
1 c. red onion rings
10 oz. frozen baby peas, cooked and drained
1/2 c. mayonnaise (I use more!)
1/2 c. sour cream
1 tsp. sugar

Combine 1/2 cup cheese and bacon; mix well. In 2 1/2 quart clear bowl, layer spinach, cheese mixture, mushrooms, onions, and peas. Combine mayonnaise, sour cream and sugar; mix well. Spread over salad to seal. Sprinkle 2 tablespoons of cheese over top. Cover; refrigerate overnight.