1 lb Fresh spinach, torn
1 medium Head lettuce, torn
6 Hard-cooked eggs, sliced
1 lb Bacon, cooked, crumbled
1 can (8-oz) water chestnuts, drained & sliced
1 package (10-oz) frozen English peas, thawed
1 cup Mayonnaise or salad dressing
1/2 cup Sour cream
1/2 package Buttermilk mayonnaise salad dressing mix
Chopped fresh parsley
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Layer first 6 ingredients in order listed in a large salad bowl. Combine mayonnaise, sour cream & dressing mix. Mix well. Spread over top of vegetables, sealing to edge of bowl. Garnish with parsley. Cover tightly & chill several hours or overnight. Toss gently before serving. Yields 12 to 15 servings.
MRS. JOHN ROBBINS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390.
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