1 lb. fresh spinach, torn into pieces
1 med. head lettuce, torn into pieces
6 hard cooked eggs, sliced
1 lb. bacon, cooked & crumbled
1 (8 oz.) can water chestnuts, drained & sliced or substitute red onion rings
1 (10 oz.) pkg. frozen peas
1/2 lb. fresh mushrooms, sliced
1 c. mayonnaise
1/2 c. sour cream
1 (4 oz.) pkg. buttermilk mayonnaise dressing mix
Chopped parsley

Layer the first 7 ingredients in a large salad bowl. Combine mayonnaise, sour cream and dressing mix. Spread over top of vegetables and seal to edge of bowl. Garnish with parsley and refrigerate overnight, covered. Toss gently before serving. Serves 10 to 12.