10 oz. fresh spinach, washed and patted dry
1 sm. head leaf lettuce, torn in bite-size pieces
6 strips bacon, cooked, drained and crumbled
1 med. red onion, thin sliced
1 med. cucumber, peeled, thin sliced
1/4 c. frozen peas, defrosted
2 hard boiled eggs, chopped
2 tbsp. grated Parmesan cheese

DRESSING:

1/3 c. oil
1/2 tsp. Dijon mustard
1/8 tsp. pepper
2 tbsp. red wine vinegar
1/8 tsp. salt

Put dressing ingredients in jar with tight-fitting lid. Shake well to blend.

Layer vegetables, bacon and chopped eggs in deep glass bowl. Pour dressing over all. Sprinkle with grated cheese. Cover with plastic wrap; refrigerate 1 to 2 hours before serving. Serves 6.