1/2 lb. spinach, torn into bite-size bits
2 sm. heads iceberg lettuce (torn bits)
1/2 c. chopped celery
1 (17 oz.) can drained English peas
10 chopped green onions
6 sliced hard cooked eggs
1 lb. bacon, cooked, drained & crumbled
2 c. mayonnaise
1 (8 oz.) carton sour cream
1 (0.04 oz.) pkg. buttermilk dressing mix

Layer first 8 ingredients in order listed in large salad bowl.

Combine mayonnaise, sour cream, salad dressing mix; mix well. Spread over top of salad, sealing to edge of bowl. Cover tightly and refrigerate several hours or overnight. Mix and serve 12-15 servings. Bacon bits can be used rather than bacon.