1 lb. fresh spinach, torn
1 med. head lettuce, torn
6 hard-cooked eggs, sliced
1 lb. bacon, cooked & crumbled
1 (8 oz.) can water chestnuts, drained & sliced
1 (10 oz.) pkg. frozen English peas, thawed
1 c. salad dressing or mayonnaise
1/2 c. sour cream
1/2 pkg. buttermilk-mayonnaise dressing mix
Chopped fresh parsley

Layer first 6 ingredients in order listed in a large salad bowl.

Combine salad dressing, sour cream and dressing mix; mix well. Spread over top of vegetables, sealing to edge of bowl. Garnish with chopped parsley, if desired. Cover tightly and refrigerate several hours or overnight. Toss gently before serving. Yield 12-15 servings.