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| 1 | Bunch fresh spinach |
| 1/4 x ca. 450 g | mushrooms fresh, sliced |
| 1 Tasse | Frozen petite peas; uncooked and thawed |
| 4 | Eggs; hard cooked & diced |
| 1/4 Tasse | red onion chopped |
| 6 Scheibe | Bacon; cooked & crumbled (or imitation bacon; bacos, etc.) |
| 1 Tasse | Best Foods mayonnaise |
| 1/2 Tasse | sour cream |
| 1 Esslöffel | sugar |
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Use a shallow square dish or bowl. Wash and tear spinach in bite sized pieces. Thaw peas. Layer all the ingredients, starting with the spinach first, then the peas, onion, mushrooms, chopped eggs, and bacon. Mix the ingredients for the dressing all together and spread over the top. Cover with plastic wrap and refrigerate. This salad will keep several days in the refrigerator if sealed well in container. Works well in a plastic container such as Tupperware or Rubbermaid. Darleen Berens
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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