1 med. head Iceberg lettuce
1 (10 oz.) pkg. fresh spinach, (or escarole, endive, use preference)
1/2 c. green onions, sliced
1 pt. cherry tomatoes, halved
1 (10 oz.) pkg. frozen peas, thawed
1 lb. bacon, diced, cooked crisp & drained
1 1/2 c. mayonnaise
1 c. dairy sour cream
2 tbsp. lemon juice
1/4 tsp. basil leaves (optional)
1/2 tsp. oregano leaves (optional)
1/4 tsp. salt
1/8 tsp. pepper

Tear lettuce and spinach into bite-size pieces in a very large salad bowl. Add onion, tomatoes, peas and bacon, toss gently. Combine mayonnaise, sour cream, lemon juice, oregano, basil, salt and pepper; mix well. Spread dressing over greens; be sure to "frost" entire surface clear to the edge. (Do Not Mix In.) Cover with plastic wrap. Refrigerate salad mixture overnight. To serve: Toss dressing with greens. Makes approximately 8 servings.