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2 pkg. fresh spinach, torn in
1 lb. bacon, cooked and
10 hard-boiled eggs, sliced
1 c. green onions, sliced
1 head lettuce (iceberg), torn
in pieces
1 (8 oz.) pkg. frozen green
peas, defrosted
2 1/2 c. mayonnaise
2 1/2 c. sour cream
Worcestershire sauce to taste
Tabasco sauce to taste
salt and pepper to taste
lemon juice to taste
1 1/2 c. Swiss cheese, grated

Mix the mayo, sour cream, Worcestershire sauce, Tabasco
sauce, salt, pepper and lemon juice together. Wash and prepare
salad greens, vegetables and bacon. Layer ingredients in a 9 x
13-inch casserole in order listed: spinach, bacon, hard-boiled
eggs, green onions, lettuce and peas. Spread sour cream
mixture evenly over top of salad. Sprinkle Swiss cheese over
top. Cover and refrigerate for at least 24 hours. Yield: 10
to 12 servings.

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