1/2 lb. fresh spinach, torn into bite-size pieces
2 sm. heads of iceberg lettuce, torn into bite-size pieces
1/2 c. chopped celery
10 green onions, chopped
6 hard-cooked eggs, sliced
1 lb. bacon, cooked and crumbled
1/2 c. sliced water chestnuts
2 c. mayonnaise
1 (8 oz.) carton commercial sour cream
1 pkg. buttermilk salad dressing mix
1 tsp. sugar
Parmesan cheese, grated

Layer first 8 ingredients in order listed in large salad bowl. Combine remaining ingredients; mix well. Spread over top of salad, sealing to edge of bowl. Sprinkle with grated Parmesan cheese. Cover salad tightly and refrigerate several hours or overnight. Spoon onto salad plates and garnish with croutons.

CROUTONS: Butter bread slices (fresh or dry); dice and bake at 375 degrees until brown. Drop while hot into bag containing 1/2 teaspoon salad salt and 1 teaspoon paprika. Close bag and shake until evenly coated.