1 lb. spinach, rinsed well
1 sm. red onion, sliced thin (about 1/4 lb.)
1/2 c. thin sliced celery
1 (8 oz.) can water chestnuts, drained and sliced
1 c. roan petite peas, thawed
2 hard cooked eggs, chopped fine
1/2 c. mayonnaise
1/2 c. unflavored yogurt
1 tbsp. mustard seed
2 oz. blue veined cheese, crumbled, about 1/3 c.
3/4 lb. bacon, cooked crisp
Coarse grind pepper

Remove and discard stems and wilted or yellow leaves from spinach. Wash and drain. Place leaves in a shallow 3-4 quart glass serving dish. Top with even layers of onion, celery, water chestnuts, peas, and egg. In a small bowl, mix mayonnaise, yogurt, mustard seed, and cheese. Spread evenly over egg layer. Cover and chill for at least 2 hours, or up until next day.

Just before serving, crumble bacon evenly over salad. Use a fork and spoon to lift out servings, including portions of each layer and some of the dressing. Add pepper to taste. Serves 6.