1/2 lb. fresh spinach
2 sm. heads of lettuce
1 pkg. frozen baby peas, thawed
1/2 c. chopped celery
1/2 c. sliced water chestnuts
10 green onions, chopped
6 hard-boiled eggs, sliced
1 lb. bacon, cooked & crumbled
2 c. mayonnaise
8 oz. carton of sour cream
1 pkg. ranch dressing mix

Layer first 8 ingredients in order listed in large glass salad bowl. Combine mayonnaise, sour cream and salad dressing mix. Mix well. Spread over top of salad, sealing to edge of bowl. Cover tightly and refrigerate for several hours or overnight. Do not toss before serving. Serves 12 to 15.