A Layered Salad.

Today's recipe is very old school. I mean I can remember having this layered salad at church potluck dinners when I was a little girl....about 10 years ago. Ok, just kidding. It's been a little longer than that. Even though it is a classic, that doesn't mean it still isn't as delicious as ever. My cousin, Wendy, brought this to last year's Christmas gathering. She had hers in a pretty 9x13 glass casserole dish. It was one of the stars of the night for me.  The version I am giving you today is from one of my favorite cooking blogs, thepioneerwoman.com. I've made many of her recipes and haven't been disappointed yet. It really is something that I like this salad considering that it has one of my least favorite ingredients in it.....green peas. I've just never been a fan, but in this salad I really don't notice them or maybe they taste different or I don't know. I think the creamy dressing on top disguises their taste. At any rate, I can tolerate them for this salad. Layered Salad: 2 heads Iceberg lettuce (chopped), 8 ounces Baby Spinach (washed and dried), Salt and Pepper to taste, 8 Hard Boiled Eggs (chopped), 16 ounces Bacon (cooked and chopped), 4 Tomatoes chopped, 1 bunch Green Onions (thinly sliced), 8 ounces Grated Cheddar Cheese, 1 bag (10 ounce) Frozen Peas (partially thawed).  Dressing: 1/2 cups Mayonnaise, 1/2 cups Sour Cream, and 2 Tbsp sugar. In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas. Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way to the edges of the bowl. Cover and refrigerate for up 12 hours. Toss just before serving. This is very yummy! Enjoy!