4 tbsp. grated Romano cheese, divided
3 crispy cooked bacon slices, crumbled
1 1/2 qt. torn spinach
2 c. mushroom slices
1 c. red onion rings
1 (10 oz.) pkg. frozen peas, cooked, drained
1/2 c. mayonnaise
1/2 c. dairy sour cream
1 tsp. sugar

Combine 2 tablespoons cheese and bacon. Mix well. In 2 1/2 quart bowl layer spinach cheese mixture, mushrooms, onions and peas. Combine mayonnaise, sour cream and sugar; mix well. Spread over salad and seal. Sprinkle remaining tablespoon cheese over top. Cover. Refrigerate overnight. 8 servings.