1/2 head Romaine lettuce
6 hard-cooked eggs, sliced
1 c. (4 oz.) shredded Swiss cheese, divided
1 lb. fresh spinach, torn into bite-size pieces
1 (10 oz.) pkg. frozen baby English peas, thawed and drained
1 sm. red onion, thinly sliced and separated into rings
1 lb. bacon, cooked and crumbled
1 c. mayonnaise
1 c. salad dressing
1 tsp. sugar
1 c. (4 oz.) shredded Cheddar cheese

Arrange Romaine lettuce leaves in a 13 x 9 x 2 inch dish. Then layer ingredients in the following order: Eggs, 1/4 cup Swiss cheese, spinach, 1/4 cup Swiss cheese, peas, 1/4 cup Swiss cheese, red onion, 1/4 cup Swiss cheese, and bacon over Romaine.

Combine mayonnaise, salad dressing, and sugar in a small bowl; mix well. Spread over top of salad, sealing to edge of bowl. Sprinkle with Cheddar cheese. Cover salad tightly and refrigerate several hours or overnight. To serve, cut salad into squares. Yield: 12 servings.