Ingredients 1 1/2 c. sour cream
1 c. mayonnaise
10 oz. fresh spinach
4 oz. fresh alfalfa sprouts
4 lg. eggs - hard cooked and chopped
1 med. bunch green onions (w/ tops) - chopped
1 lb. bacon - fried crisp and crumbled
1-10 oz. pkg frozen sweet peas, thawed
2 tsp. granulated sugar
1/4 tsp. salt
1/8 tsp. black pepper
1 - 2 cups finely shredded Swiss cheese
Instructions
1. Combine sour cream and mayonnaise in a small bowl and set aside.
2. Tear spinach into bite-size pieces. Place half of the spinach in a 3-qt. salad bowl (a glass bowl is perfect so that layers are visible). Layer with half of the alfalfa sprouts, half of the eggs, half of the green onions, half of the bacon, and half of the peas.
3. Sprinkle half of the sugar, salt and pepper evenly over peas. Spread with half of the sour cream mixture.
4. Repeat layers with remaining spinach, alfalfa sprouts, eggs, green onions, bacon, peas, sugar, salt, pepper and sour cream mixture.
5. Sprinkle Swiss cheese over all layers. Chill, covered with plastic wrap for 8 - 12 hours.
Variations: For lighter flavor, we sometimes substitute 10 oz of Romaine lettuce for the spinach. And. . . if we're out of Swiss, we use cheddar cheese.
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