1 lb. fresh spinach, cleaned & deveined
12 slices cooked bacon, crumbled
1/2 head Romaine lettuce
1 (10 oz.) pkg. Birds Eye tiny peas, defrosted
1 red onion, chopped
1/2 lb. fresh mushrooms, sliced
Salt & pepper to taste
1 tsp. sugar
2 c. mayonnaise
1 c. sour cream
1 c. grated Swiss cheese

Use 9 x 13 inch dish or salad bowl. Put spinach on bottom. Next layer is bacon. Break Romaine into bite-size pieces. Sprinkle on peas, then onion. Place mushrooms on top of onion. Sprinkle salt, pepper and sugar on mushrooms. Blend together mayonnaise and sour cream. Add Swiss cheese and mix. Pour evenly on top of salad and spread to cover completely. Refrigerate overnight or at least 5 hours. Serves 8.