1/2 head iceberg lettuce
1 (10 oz.) bag fresh spinach
4 eggs, hard cooked & chopped
1 bunch green onions, including tops, chopped
1 lb. bacon, crisply fried & crumbled
1 (10 1/2 oz.) pkg. frozen tiny peas, thawed
2 tsp. sugar
Salt & pepper
1 c. Swiss cheese, grated
Water chestnuts, celery, tomato slices, (optional)

DRESSING:

1 1/2 c. sour cream
1 1/2 c. mayonnaise

Wash, drain, and tear lettuce and spinach into pieces. In a 10 x 13 inch glass baking dish, using only half of the ingredients. Layer the lettuce, spinach, egg, onion, bacon and peas. Sprinkle with 1 teaspoon sugar, salt and pepper. Frost with half of the dressing mixture. Repeat the layers, using the remaining half of the ingredients. Layer, using the remaining half of the ingredients. Frost the top with the rest of the dressing and garnish with Swiss cheese. Cover with plastic wrap and refrigerate overnight. Serve by cutting into squares.

NOTE: Salad stays fresh for several days because the dressing seals the lettuce mixture and keeps it crisp.