Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh spinach; torn |
| 1 medium | Head lettuce; torn |
| 6 \N | Hard-cooked eggs; sliced |
| 1 pounds | Bacon; cooked, crumbled |
| 1 can | (8-oz) water chestnuts; drained & sliced |
| 1 pack | (10-oz) frozen English peas; thawed |
| 1 cup | Mayonnaise or salad dressing |
| ½ cup | Sour cream |
| ½ pack | Buttermilk mayonnaise salad dressing mix |
| \N \N | Chopped fresh parsley |
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. Downloaded from Glen's MM Recipe Archive, .