1/2 lb. bacon
6 hard cooked eggs
10 oz. fresh spinach, torn in bite sized pieces
Salt, pepper & sugar to taste
1/2 lb. sliced, cooked ham, cut in julienne strips
1 sm. head iceberg lettuce, shredded or torn
1 (10 oz.) pkg. frozen baby peas, thawed but not cooked
1 red onion, sliced
1 c. sour cream
2 c. mayonnaise
1/2 lb. Swiss cheese, cut in julienne strips

1. Cook bacon crisp, drain on paper towels. Crumble and set aside in plastic bag. Chop eggs.

2. Spread spinach in bottom of large metal or wooden bowl. Sprinkle with salt, pepper and sugar. Layer on eggs, ham, lettuce and sprinkle with salt, pepper and sugar. Scatter peas over top, separate onion slices into rings and place on top.

3. Mix sour cream and mayonnaise and spread over onion slices. Top with cheese strips and cover with plastic wrap. Refrigerate overnight.

4. Just before serving, sprinkle bacon on top. Do not toss. Yield: 10 to 12 servings.