1 lb. fresh spinach, cleaned & deveined
1 lb. cooked bacon, crumbled
4 hard boiled eggs, chopped
1 head Bibb lettuce
Early June peas (1 can), drained
1 red onion, chopped fine
1/2 lb. fresh mushrooms, chopped
1 tsp. sugar
2 c. mayonnaise
1 c. sour cream
1 c. Swiss cheese, grated
1 c. sharp cheddar, grated
Salt & pepper to taste

Put spinach on bottom of 9"x13" casserole. Next layer bacon and eggs. Break bibb lettuce in bite size pieces over egg. Sprinkle on peas, mushrooms and onion. Blend together mayonnaise, sugar and sour cream. Salt and pepper to taste. Add Swiss cheese and mix well. Spread over top of salad. Refrigerate for at least 5 hours or overnight.