1 lb. spinach, fresh
1 head Romaine lettuce
10 oz. frozen peas, thawed (do not cook)
1 lb. bacon, cooked and crumbled
1 lb. Swiss cheese, grated
8 eggs, hard boiled, sliced
1 c. sour cream
1 c. mayonnaise
1 tbsp. salad seasoning with Romano cheese
1 tsp. garlic powder
1 tbsp. chives
Parsley, fresh, chopped
Parmesan cheese, grated

Clean spinach and Romaine lettuce. Tear into bite-size pieces and place in a large bowl. Layer peas, bacon, Swiss cheese, and egg slices on top of spinach and Romaine in the order given.

In another bowl mix together the sour cream, mayonnaise, salad seasoning, garlic powder, and chives. Spread this mixture over the salad, leaving no air holes, cover bowl and refrigerate at least 8 hours. Toss well before serving. Serves: 8.