1 pkg. fresh spinach, washed and drained well
1/2 lb. bacon, fried crisp
1 head lettuce
1 (10 oz.) pkg. frozen peas, thawed and drained
1 red onion, sliced thin
1 can sliced water chestnuts, drained
1 1/2 c. sour cream
1 1/2 c. mayonnaise
1 pkg. HIDDEN VALLEY® dressing
1/2 tsp. sugar
1 c. grated Parmesan cheese

Layer vegetables in order given in a glass serving bowl. Combine sour cream, mayonnaise and dressing mix, plus sugar, until smooth. Then spread dressing mixture evenly over the top of the vegetables. Sprinkle with Parmesan cheese and cover tightly with plastic wrap. Refrigerate 12 or more hours before serving. This salad once prepared can stay 24 hours crisp in the refrigerator.