8 c. torn fresh spinach
6 hard cooked eggs, sliced
1/2 lb. cooked ham, cut into julienne strips
8 c. torn iceberg lettuce
1 (10 oz.) pkg. frozen peas, thawed
1/2 red onion, sliced & quartered
1/2 c. dairy sour cream
1 pt. mayonnaise (2 c.)
1 (0.4 oz.) pkg. original Ranch salad dressing mix
1/2 lb. Swiss cheese, cut into julienne strips
1/2 lb. bacon, fried crisp & crumbled

Layer spinach, eggs, ham, lettuce, peas and onion in punch bowl in order given. Combine sour cream, mayonnaise and salad dressing mix until blended; spread over salad. Top with cheese and bacon. Refrigerate, covered, several hours or overnight. 10-12 servings. Variation: Substitute 1 1/2 cups thinly sliced carrots for frozen peas.