1/2 c. grated Romano cheese
3 crisply cooked bacon slices, crumbled
1 1/2 qts. torn spinach
2 c. mushroom slices
1 c. red onion rings
10 oz. frozen peas

Combine cheese and bacon, mix well. In 2 1/2 quart bowl, layer spinach, cheese mixture, mushrooms, onions and peas.

Combine: 1/2 c. sour cream 1 tsp. sugar

Spread over salad to seal. Sprinkle with 2 tablespoons cheese over top. Cover and refrigerate overnight.