1/2 bag spinach
2 sm. heads lettuce
1/2 c. chopped celery
10 green onions, chopped
6 hard boiled eggs, sliced
1 lb. cooked crumbled bacon
1 can water chestnuts
1 (17 oz.) can peas, drained

TOPPING:

8 oz. sour cream
4 oz. buttermilk or ranch dressing mix
2 c. mayonnaise

Tear spinach and lettuce into bite-size pieces. Layer in order first 8 ingredients. Mix topping and chill overnight. Mix well before serving.