8 c. fresh spinach, torn into bite - size pieces
2 med. ripe tomatoes, cut into wedges
1 1/2 c. sliced zucchini
1/2 lb. mushrooms, sliced, cut in halves
4 hard cooked eggs, sliced
1/2 c. mayonnaise
1/2 c. sour cream
3/4 tsp. salt
1/2 tsp. dried dill weed, crumbled
1/2 tsp. onion powder
1/4 tsp. dried thyme, crumbled
1/16 tsp. white pepper
2 tbsp. water
1 tsp distilled white vinegar
1 tsp. dried parsley flakes

Layer spinach, tomatoes, zucchini, mushrooms, and eggs in attractive pattern in 3 quart glass bowl. Mix mayonnaise, sour cream, salt, dill, onion powder, thyme and pepper in small bowl; stir in water and vinegar. Spread in thin layer on top of salad, making sure it reaches edges of bowl. Refrigerate, covered, overnight. Bring salad to room temperature before serving; sprinkle with parsley. Makes 8 to 10 servings.