Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Bag spinach; washed and torn |
| 1 pounds | Bacon; cooked and crumbled |
| 6 \N | Hard boiled eggs; sliced |
| 1 small | Head lettuce; shredded |
| 1 large | White onion; sliced into rings |
| 1 pack | (10-oz) frozen english peas; thawed; but uncooked |
| ½ pint | Mayonnaise |
| ½ pint | Salad dressing |
| ½ cup | Grated Swiss cheese |
In the following order, place ingredients in layers in a casserole using all of one ingredient at a time. Start with spinach, then add crumbled bacon -- then add sliced eggs -- then add shredded lettuce -- then add sliced onions -- then add English peas. Mix and spread on top of all layers the mayonnaise and salad dressing. Sprinkle grated swiss cheese on top of all. Seal with Saran and refrigerate several hours before serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .