8 to 10 oz. raw spinach, washed & dried
Salt & pepper
2 tsp. sugar
1 lb. bacon, cooked & crumbled
4 hard-boiled eggs, chopped
3/4 head iceberg lettuce, washed & dried
1 purple onion, thinly sliced
1 pkg. raw Bird's Eye frozen peas, thawed (any brand is fine)
1 c. each low fat mayonnaise & low fat sour cream
2 oz. Parmesan cheese, grated

DRESSING:

1 tsp. each salt, paprika, celery seed & dry mustard
1/2 c. sugar
1/4 c. cider vinegar
1 c. oil (olive or vegetable)

SALAD: Using a large bowl, layer the following ingredients in order: spinach, sprinkled with salt, pepper and 1 teaspoon sugar; onions, peas, bacon and eggs. Top with combined mayonnaise and sour cream. Sprinkle with Parmesan cheese.

DRESSING: Mix all ingredients well in blender, except oil. Gradually add oil, blending well. Chill. Serves 10. (Using a wire whisk to blend works equally as well as blender.)