1-1/2 cup sour cream
1 cup mayonnaise
10 ounces spinach
4 ounces alfalfa sprouts
4 large eggs hard boiled chopped
1 medium bunch green onions with tops chopped
1 pound bacon crisp fried, crumbled
1 (10 ounce) frozen tiny peas, thawed
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded swiss cheese
Combine sour cream and mayonnaise in a Small bowl and mix well. Tear spinach into bite-sized pieces. Place half the spinach in a 3 quart salad bowl. Layer with half the alfalfa sprouts, eggs, green onions, bacon and peas.
Sprinkle half the sugar salt and black pepper evenly over the peas. Spread with half the sour cream mixture. Repeat layers with remaining vegetables and eggs, bacon, sugar, salt and pepper and sour cream mixture. Sprinkle Swiss cheese over layers. Chill, covered with plastic wrap for 8 to 12 hours.
Variations:
substitute torn bite size romaine lettuce or Boston lettuce for the spinach. This is really a very crunchie salad, yummy