Spinach leaves
1/2 c. celery
1/2 c. onion and tops
1/2 c. green pepper
10 oz. frozen peas
6 oz. shredded cheddar cheese
6 hard boiled eggs
3/4 c. fried bacon

Use 8 x 12 inch pan. Break up spinach into two layers. Slice onions over this. Then add celery and the green pepper. Then the frozen peas and the cheese. Slice the hard boiled eggs over all of this. Crumble the fried bacon over the eggs. Prepare dressing.

DRESSING:

1 pkg. HIDDEN VALLEY® dressing mix
1 c. sour cream
1 c. mayonnaise

Mix dressing with sour cream and mayonnaise. Cover the salad with the dressing, making a seal to the edge of the dish. Wrap with plastic wrap and refrigerate for 24 hours before serving.