1 pkg. (6 c.) torn fresh spinach
3 hard cooked eggs, chopped
4 oz. boiled ham, cut in julienne strips
1 sm. red onion, thinly sliced & separated into rings
1 (10 oz.) pkg. frozen peas, thawed
3/4 c. mayonnaise or salad dressing
1/3 c. sour cream
1 1/2 c. cubed Swiss cheese
5 slices bacon

In a large bowl, layer in order: Half the spinach, all the eggs and ham, the remaining spinach, the onion and peas.

In a small bowl combine mayonnaise and sour cream; spread over the top of the salad, sealing to the side of the dish. Cover and chill up to 24 hours. At serving time, cook bacon until crisp; crumble and sprinkle bacon over salad. Toss and serve.