2 to 3 c. fresh spinach, chopped
1 tsp. salt (layer 1)
1/4 tsp. pepper (layer 1)
1 tbsp. sugar (layer 1)
1 lb. bacon, fried and crumbled
6 hard boiled eggs, sliced
2 to 3 c. lettuce, shredded
8 oz. can water chestnuts, sliced
1 tsp. salt (layer 2)
1/4 tsp. pepper (layer 2)
1 tbsp. sugar (layer 2)
10 oz. pkg. frozen peas, uncooked and thawed
1/2 c. Bermuda onions or scallions, sliced
1 c. mayonnaise
1 c. Miracle Whip
1 c. Swiss cheese, grated

Sprinkle raw spinach over bottom of 2 1/2 quart flat casserole. Sprinkle salt, pepper, and sugar (layer 1) over spinach. Top with bacon, sliced eggs, lettuce, water chestnuts, additional salt, pepper, and sugar (layer 2), peas and onions. Combine mayonnaise and Miracle Whip and spread over top. Sprinkle with grated cheese. Refrigerate for at least 12 hours before serving. Serves 8 to 12.