1/2 head Romaine lettuce
6 hard cooked eggs, sliced
1 c. shredded Swiss cheese, divided
1 lb. fresh spinach, in bite-size pieces
1 (10 oz.) pkg. frozen baby English peas, thawed & drained
1 sm. red onion, thinly sliced
1 lb. bacon, cooked & crumbled
1 c. mayonnaise
1 c. salad dressing
1 tsp. sugar
1 c. shredded Cheddar cheese

Arrange Romaine lettuce leaves in a 13 x 9 x 2 inch dish. Then layer ingredients over Romaine in the following order: eggs, 1/4 cup Swiss cheese, spinach, 1/4 cup Swiss cheese, peas, 1/4 cup Swiss cheese, red onion, 1/4 cup Swiss cheese and bacon.

Combine mayonnaise, salad dressing and sugar in a small bowl; mix well. Spread over top of salad, sealing to edge of dish. Sprinkle with Cheddar cheese. Cover salad tightly and refrigerate several hours or overnight. To serve, cut into squares with serrated knife. 12 servings.