1/2 head lettuce
10 oz. fresh spinach
4 eggs, hard boiled and chopped
1 bunch green onions with tops, chopped
1 lb. bacon, crisply fried and crumbled
10 1/2 oz. tiny frozen peas, thawed
2 tsp. sugar, salt and pepper
1 c. Swiss cheese, grated
1 1/2 c. sour cream
1 1/2 c. mayonnaise

Wash, drain and tear lettuce and spinach into pieces. In 10 x 13 inch glass baking dish using only 1/2 the ingredients, layer the lettuce, spinach, eggs, onion, bacon and peas. Sprinkle with one teaspoon sugar, salt and pepper. Frost with half of dressing. Repeat the layers using remaining half of the ingredients. Frost the top with rest of the dressing. Garnish with Swiss cheese, refrigerate overnight. Serve by cutting into squares.

DRESSING: Mix together sour cream and mayonnaise.

NOTE: This salad stays fresh for several days. Optional - water chestnuts, celery or tomatoes may be added in layers.