6 c. torn fresh spinach
3 hard cooked eggs, chopped or sliced
4 oz. boiled ham, cut in julienne strips
1 sm. red onion, thinly sliced and separated into rings
1 (10 oz.) pkg. frozen peas, thawed
3/4 c. mayonnaise or salad dressing
1/3 c. sour cream
1 1/2 c. cubed Swiss cheese
5 slices bacon

In large clear salad bowl, layer in order: half the spinach, all of the eggs and ham, the remaining spinach, the onion slices, and the peas. In small bowl, combine mayonnaise and sour cream; spread over the top of the salad, sealing to the side of the dish. Sprinkle with Swiss cheese. Cover and chill up to 24 hours. At serving time, crumble crisp, cooked bacon, and sprinkle over salad. Serves 6.

Note: bacon may be cooked same day salad is prepared and stored in refrigerator in plastic bag.