2 (10 ounce) packages fresh spinach, torn
8 hard-cooked eggs, sliced
1 pound bacon, cooked and crumbled
1/2 pound mushrooms, sliced
2 large bunches Romaine, torn
3/4 cup chopped red onion
2 cups (16 ounces) sour cream
2 cups mayonnaise
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
1 (10 ounce) package frozen peas, thawed

In two 5-quart 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).