1/2 lb. fresh spinach, torn
1 sm. head lettuce
1 c. celery, chopped
1 can English peas, drained (or 10 oz. frozen peas, thawed)
10 green onions, chopped
4-6 hard cooked eggs, sliced
1 lb. cooked bacon, crumbled
1/2 c. sliced water chestnuts, drained

DRESSING:

2 c. mayonnaise
1 (8 oz.) carton sour cream
1 pkg. (0.4 oz.) buttermilk salad dressing

In a large salad bowl, layer first eight ingredients in order listed. Combine remaining ingredients for dressing, mix well. Spread dressing over top of salad, sealing to edge of bowl. Cover salad tightly, and refrigerate for several hours or overnight. Immediately before serving, toss to mix thoroughly. 12 to 15 servings.