Overnight Salad

2 pkg (10 oz ea) Fresh spinach, torn
8 Hard-cooked eggs, sliced
1 lb Bacon, cooked and crumbled
1/2 lb Mushrooms, sliced
2 lg bunches Romaine, torn
3/4 C Chopped red onion
2 C (16 oz) Sour cream
2 C Mayonnaise
1/2 C Lemon juice
1 tsp Salt
1/4 tsp Pepper
1/2 C Shredded cheddar cheese
1 pkg (10 oz) Frozen peas, thawed

In two 5-qt. bowls, layer spinach, eggs, bacon, mushrooms, romaine and onions.

Combine the sour cream, mayonnaise, lemon juice, salt and pepper; spread evenly over the salads. Sprinkle with cheese.

Cover and chill 12-24 hours. Just before serving, add peas and toss.

Yield: 50 servings (about 1 cup each).