1/2 head iceberg lettuce
1 (10 oz.) bag fresh spinach
4 eggs, hard boiled, chopped
1 bunch green onions, chopped
1 lb. bacon, crisply fired and crumbled
1 (10 1/2 oz.) pkg. frozen tiny peas, thawed
2 tsp. sugar
Salt and pepper
1 c. grated Swiss cheese

DRESSING:

1 1/2 c. sour cream
1 1/2 c. mayonnaise

Wash, drain and tear lettuce and spinach into pieces. In a 10x13 inch glass baking dish, using only half of the ingredients, layer the lettuce, spinach, egg, onion, bacon and peas. Sprinkle with 1 teaspoon of sugar, and salt and pepper.

Frost with half of the dressing mixture. Repeat the layers, using the remaining half of the ingredients. Frost the top with the rest of the dressing and garnish with Swiss cheese. Cover with plastic wrap and refrigerate overnight. Serve by cutting into squares.