1/2 c. grated Romano cheese
3 crisply cooked bacon slices, crumbled
1 1/2 qts. spinach leaves (2 bunches), washed & drained
1/2 lb. mushrooms, sliced
1 c. red onion rings
10 oz. pkg. frozen peas, thawed
1 c. mayonnaise
1 c. sour cream
2 tsp. sugar

Combine Romano cheese and bacon; mix well. In a 2 1/2 quart bowl, layer spinach, cheese, bacon mixture, mushrooms, onions, and peas. Combine mayonnaise, sour cream and sugar; mix well. Spread over salad to seal. Sprinkle extra Romano cheese over the top if desired. Cover and refrigerate overnight. Makes 8 servings.